WARM ROCKY ROAD CAKE
When it's warm, this reminds me of super moist lava cake. And until I made this, I didn't think a slow cooker cake could be so attractive. It's a real winner. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients; add 1-1/4 cups milk. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Sprinkle cook-and-serve pudding mix over batter., In a small saucepan, heat remaining milk until bubbles form around sides of pan; gradually pour over contents of slow cooker., Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Turn off slow cooker. Sprinkle marshmallows, chocolate chips and pecans over cake; let stand, covered, until marshmallows begin to melt, about 5 minutes. Serve warm. If desired, serve with ice cream.
Nutrition Facts : Calories 386 calories, Fat 17g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
Steps:
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROCKY ROAD TURTLES® CAKE
Chocolate, caramel, nuts, marshmallows, cake. YUM! Hint: If you need to cover the cake with plastic wrap, insert toothpicks in the side and top of the cake. This will keep the plastic wrap away from the frosting.
Provided by Wendy
Categories Layer Cake From a Mix
Yield 12
Number Of Ingredients 6
Steps:
- Bake the cake according to the directions on the box. Use two 8 or 9 inch pans. When the cakes are done, turn them out of the pans. Let them cool for about forty minutes. When the cakes are almost cool, but still slightly warm to the touch, cut small slits in the tops of each layer.
- Melt about 1 1/2 cups of the marshmallows and the chocolate frosting together in the microwave. Stir together ever thirty seconds or so to keep the sauce smooth.
- Melt the caramels in the microwave with a tablespoon or two of milk. Stir every twenty seconds or so.
- Place 1 layer of cake on serving dish. Pour enough of the chocolate frosting mixture over the bottom layer of the cake to cover the top and sink into the slits. It is okay if the frosting drips over the edges. Pour enough of the caramel sauce over the bottom layer to cover it liberally. Sprinkle about half of the nuts and remaining marshmallows over the caramel. Go easy on the marshmallows though, or the top won't sit well on the cake.
- Place top layer over marshmallows, and pour on the remaining chocolate frosting mixture to cover the top of the cake. Let it drip over the edges and cover the sides of the cake as well. Some of the frosting will pool at the bottom and that's fine.
- Now sprinkle remaining nuts and marshmallows over the top. Try to get them to stick to the sides as well. I use a lot of nuts and marshmallows on top. Finally, drizzle caramel sauce over the top of the cake.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 80.4 g, Cholesterol 1.4 mg, Fat 21.3 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 478.4 mg, Sugar 57.3 g
ROCKY ROAD CAKE
This was my Grandmother's recipe. It was the first cake I ever baked and now my daughter and her cousin's (ages 4, 5 and 9) make it. Its easy and soooooooo delicious!!
Provided by LEESON71
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
- Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 84.4 g, Fat 18.8 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 5 g, Sodium 379.9 mg, Sugar 59.7 g
ROCKY ROAD TURTLES® CAKE
Chocolate, caramel, nuts, marshmallows, cake. YUM! Hint: If you need to cover the cake with plastic wrap, insert toothpicks in the side and top of the cake. This will keep the plastic wrap away from the frosting.
Provided by Wendy
Categories Layer Cake From a Mix
Yield 12
Number Of Ingredients 6
Steps:
- Bake the cake according to the directions on the box. Use two 8 or 9 inch pans. When the cakes are done, turn them out of the pans. Let them cool for about forty minutes. When the cakes are almost cool, but still slightly warm to the touch, cut small slits in the tops of each layer.
- Melt about 1 1/2 cups of the marshmallows and the chocolate frosting together in the microwave. Stir together ever thirty seconds or so to keep the sauce smooth.
- Melt the caramels in the microwave with a tablespoon or two of milk. Stir every twenty seconds or so.
- Place 1 layer of cake on serving dish. Pour enough of the chocolate frosting mixture over the bottom layer of the cake to cover the top and sink into the slits. It is okay if the frosting drips over the edges. Pour enough of the caramel sauce over the bottom layer to cover it liberally. Sprinkle about half of the nuts and remaining marshmallows over the caramel. Go easy on the marshmallows though, or the top won't sit well on the cake.
- Place top layer over marshmallows, and pour on the remaining chocolate frosting mixture to cover the top of the cake. Let it drip over the edges and cover the sides of the cake as well. Some of the frosting will pool at the bottom and that's fine.
- Now sprinkle remaining nuts and marshmallows over the top. Try to get them to stick to the sides as well. I use a lot of nuts and marshmallows on top. Finally, drizzle caramel sauce over the top of the cake.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 80.4 g, Cholesterol 1.4 mg, Fat 21.3 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 478.4 mg, Sugar 57.3 g
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