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 Desserts Cakes Cake Mix Cake Recipes Layer Cake
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 ICE CREAM CAKE
This cake brings all the joys of rocky road with chocolate ice cream, toasted walnuts plus marshmallows and marshmallow creme.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
- Spread the marshmallow creme onto the cookie crust then sprinkle with the walnuts. Scoop the ice cream onto the walnut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and sprinkle with the mini marshmallows. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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 LAZY CAKE
My sister in law has been making something called a lazy cake for as long as she could stir with a wooden spoon. I have adapted it to a new version that includes walnuts and marshmallows, molded into a tube pan and cut into thin slices.
Provided by Cookie Jarvis
Categories Candy
Time 20m
Yield 1 tube pan, 40 serving(s)
Number Of Ingredients 6
Steps:
- Grate baking chocolate in a large microwave safe bowl.
- Microwave 4 minutes on medium power or until melted.
- Immediately stir in graham cracker crumbs and enough milk to stir easily (you should not see extra milk in bowl).
- Add miniature marshmallows and chopped walnuts.
- Stir well.
- Grease sides of springform tube pan.
- Cover bottom of tube pan with chocolate sprinkles.
- Spoon the chocolate mixture into the tube pan and press down with the spoon until even.
- Refrigerate until solid, 1 hour.
- Loosen sides of tube pan with a butter knife.
- Unmold onto serving plate.
- Cut into very thin slices.
Nutrition Facts : Calories 159.1, Fat 10.6, SaturatedFat 4.2, Cholesterol 0.8, Sodium 49.5, Carbohydrate 18.1, Fiber 2.5, Sugar 8.6, Protein 3.1
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