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Rocky Road Chocolate Cake

 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!
20 ServingsPrep: 15 min. Bake: 40 min. + cooling

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

  • 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.