ROCKY ROAD SHEET CAKE
Rocky Road Sheet Cake is a moist homemade chocolate sheet cake topped with melty marshmallows, rich chocolate frosting, and chopped almonds!
Provided by Kate @ I Heart Eating
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F. Grease a rimmed cookie sheet (I use a 15x11-inch). Set aside.
- Melt butter in a large saucepan.
- Once butter has melted, stir in water and cocoa powder; bring to a boil.
- Once at a boil, add buttermilk, and stir to combine.
- Remove pan from heat.
- Add the yogurt, eggs, and vanilla, and stir until well-combined.
- Stir in sugar, flour, baking soda, and salt until just combined.
- Bake for 15-20 minutes.
- While the cake is baking prepare the icing.
- For the icing, combine the butter, cocoa, and buttermilk. Bring to a boil.
- Remove from heat, and add the powdered sugar, vanilla, and half of marshmallows. Stir to combine.
- Sprinkle remaining half marshmallows over hot cake.
- Pour icing over hot cake, and spread evenly over cake.
- Sprinkle with chopped almonds.
Nutrition Facts : ServingSize 1 g, Calories 285 kcal, Carbohydrate 44 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 187 mg, Fiber 1 g, Sugar 30 g
ROCKY ROAD CAKE
This creative take on classic rocky road flavors creates a showstopping and absolutely delectable dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over top and sides of cake. In a large bowl, combine 1-1/2 cups peanuts, the chocolate kisses and 1 cup marshmallows; set aside., Arrange remaining marshmallows to form the border of a road across the top of cake. Coarsely chop remaining peanuts and sprinkle inside marshmallow border. Lightly press chocolate mixture over sides and remaining top of cake.
Nutrition Facts : Calories 665 calories, Fat 37g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 611mg sodium, Carbohydrate 76g carbohydrate (53g sugars, Fiber 3g fiber), Protein 10g protein.
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
CHOCOLATE ROCKY ROAD CAKE
Adapt this rocky road cake depending on what you have. With chocolate sponge and sweet-and-salty rocky road topping, it's a joyous cake
Provided by Liberty Mendez
Categories Dessert
Time 1h30m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
- For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
- Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.
Nutrition Facts : Calories 609 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
CHEF JOHN'S ROCKY ROAD
I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.
Provided by Chef John
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h
Yield 16
Number Of Ingredients 6
Steps:
- Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
- While mixture melts, line an 8x8-inch baking pan with plastic wrap.
- Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
- Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
- Sift cocoa over the top and cut into 16 squares.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 18 g, Cholesterol 5.7 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 47.2 mg, Sugar 3.7 g
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 CHOCOLATE CAKE
Sherry Thompson of Seneca, South Carolina combines the best of both worlds with her combination turtle/rocky road cake that's rich, chocolaty and irresistible! Since it's frosted in the pan, traveling with it is easy!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
ROCKY ROAD FRIDGE CAKE
Make this chocolate fridge cake for an Easter celebration, or just as an afternoon treat. Mix up a colourful combo of mini chocolate eggs and multi-coloured sprinkles
Provided by Good Food team
Categories Dessert
Time 25m
Yield Makes 25 bites
Number Of Ingredients 10
Steps:
- Line a 20 x 20cm tin with baking parchment. Melt the chocolate, butter and syrup in a heatproof bowl over a pan of just simmering water, stirring frequently until smooth, or use the microwave, stirring between 30 second blasts.
- Remove the chocolate from the heat, then stir in the vanilla, biscuit rubble, popcorn, rice crispies and raisins. Mix well until everything is well coated in the chocolate. Transfer to the tin, packing it in and smoothing over the surface. Press the M&M's mini chocolate eggs into the top in rows of five (so that there's an egg for every one of 25 bites), then scatter over the sprinkles, also lightly pressing them in. Chill for at least 2 hours before cutting into 25 squares.
Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
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