Our recipe has a homemade cake recipe included in it. But you can also use your favorite boxed chocolate cake mix and it will turn out marvelous! Just bake your cake and then follow the instructions for the toppings and you have a quicker version of this popular cake that some people like to call, Rocky Road Cake! Makes one 9"x13" cake.
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For the CAKE
1cup(2 sticks or 225g) butter, melted
1/2cup(120ml or 45g) cocoa powder
1 1/2cups(360ml or 300g) sugar
4largeeggs, slightly beaten
1teaspoon(5ml) vanilla extract
1 1/2cups(360ml or 190g) all-purpose flour
2cups(480ml) chopped roasted pecans, walnuts or your favorite nuts
10ounces(about 4 cups or 283g) mini marshmallows
extra chopped nuts for topping(optional)
flakey sea salt, for topping (optional)
1lb.(3 3/4 cups or 455g) powdered sugar, sifted
1/3cup(80ml) cocoa powder
1/4cup(60g) butter, softened
additional milk(optional, for thinning out the frosting)
Preheat oven to 350°F. Grease 9x13 inch baking pan with butter or non-stick cooking spray
Make the cake: In a large mixing bowl whisk together the melted butter and 1/2 cup of cocoa powder until well combined. Mix in sugar, eggs and vanilla until blended. Stir in flour and salt.Stir in the nuts. Pour the batter into prepared pan.
Bake for 35 minutes or a toothpick comes out clean.
While the cake bakes, make the chocolate topping: Beat together the powdered sugar, milk, vanilla, 1/3 cup cocoa powder, and softened butter until smooth. Set aside.
Remove the cake from oven and sprinkle with marshmallows. Return to the oven and bake for 3 minutes. The marshmallows will soften and begin to melt.
Directly after removing cake with marshmallows from oven, dollop the chocolate topping in small mounds over the cake. Gently swirl together the softened marshmallows and chocolate topping. Sprinkle with optional additional nuts and flakey salt. Allow to cool completely then serve. Enjoy!