Vanilla Rocky Road Cake Recipes

ROCKY ROAD CAKE

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.

VANILLA ROCKY ROAD CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 cake pans with baker's spray or grease and flour the pans.
• Mix cake mix as directed on the box. Your ingredients may be different than on the mix I used. Any yellow cake mix will work.
• Add nuts and chocolate chips and mix well by hand. Pour into prepared pans and bake as directed on the cake mix.
• Cool cakes in pans for 10 minutes then remove from pans to a wire rack and cool completely.
• Put frosting into a bowl and stir til smooth. Add 1/2 cup each pecans, chocolate chips and mini marshmallows. Stir gently til well mixed.
• Place one cake layer on a plate and cover with half the frosting. Add remaining layer and cover the top with the rest of the frosting. You don't need to cover the sides of the cake as the frosting will be very difficult to spread on a vertical surface.

ROCKY ROAD CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , Meanwhile, for frosting, combine confectioners' sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened. , Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack.