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Rocky Road Chocolate Cake Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 20 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 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

  1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan.
  2. 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.
  3. Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack. Yield: 20 servings.
Originally published as Rocky Road Chocolate Cake in Simple & Delicious September/October 2007, p49

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