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Rocky Road Chocolate Cake Recipe

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!

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20 Servings
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix
1 cup confectioners' sugar
2 tablespoons baking cocoa
6 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
6 tablespoons caramel ice cream topping
4 cups miniature marshmallows
1 cup chopped pecans

Directions

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. Yield: 20 servings.

Rocky Road Chocolate Cake published in Simple & Delicious September/October 2007, p49