Texas Rocky Road Cake

 

Texas Rocky Road Cake is the perfect cake for the big family gathering, a summer picnic or a big game day event. This cake is very light with a fudgy frosting, covered with marshmallows and pecans, then topped with a fudge drizzle. If you like a chocolate cake, it doesn't get much better. Keep an extra in the freezer for up to 3 months, for unexpected  guest of course. A family favorite recipe here at the cottage.

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How To Make Texas Rocky Road Cake

This is a very simple and thin cake batter. Just whisk it together and it is ready for the pan.

A heated cocoa sauce for the frosting, which is delicious!

After the cake is baked and cooled, the frosting is made and spread over the cake. Begin to place the marshmallows on the cake.

Cover the frosted cake with marshmallows and pecans.

Drizzle some of the frosting over the top of the

 marshmallows and pecans.

Let the cake sit for at least 1 hour before serving.

The cake will freeze well for up to 3 months.

Recipe

Yield: 12 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Miz Helen's Kitchen

Texas Rocky Road Cake

This cake is very light with a fudgy frosting, covered with marshmallows and pecans, then topped with a fudge drizzle. If you like a chocolate cake, it doesn't get much better.

Ingredients

Texas Rocky Road Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 cups butter
• 1/4 cup cocoa powder
• dash salt
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large eggs, room temperature, beaten
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• Baking Spray for baking pan

Texas Rocky Road Frosting

• 1 3/4 cup butter
• 1/4 cup cocoa
• 1/3 milk
• 1 teaspoon vanilla extract
• 1 pound confectioners sugar
• 1 (16 ounce) bag miniature marshmallows
• 2 cups chopped pecans

Instructions

Texas Rocky Road Cake

1. In a large mixing bowl, whisk together the flour and sugar.
2. In a mixing pitcher, whisk together buttermilk, beaten eggs, baking soda, and 1 teaspoon vanilla extract.
3. In a small saucepan, melt 2 cups butter over medium heat. Whisk in a dash of salt and 1/4 cocoa until well combined, stir in 1 cup boiling water.
4. Stir in the hot cocoa mixture into the buttermilk mixture, stir and whisk until the mixture is completely mixed.
5. Pour the cocoa and buttermilk mixture into the flour and sugar mixture and stir until the mixture is completely mixed.
6. Spray a 18 X 13 baking sheet with baking spray with flour.
7. Pour the batter, which is thin, into the prepared baking sheet pan.
8. Bake at 350 degrees for 25 minutes.
9. Remove to a cooling rack and let cool for 20 minutes before frosting.

Rocky Road Frosting

1. In a large saucepan melt 1 3/4 cups butter . Add 1/4 cup cocoa powder, whisk to combine, then remove from the heat, and stir in the milk and vanilla extract.
2. Stir in the confectioners' sugar and a dash of salt. Stir until the mixture is smooth.
3. Reserve 1/2 cup of the frosting to drizzle on top of the marshmallows and nuts.
4. Frost the cake, then top with the marshmallows and the pecans.
5. Drizzle the remainder for the frosting over the marshmallows and pecans.

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It's time to serve the cake!

You will love every bite of this cake!

I am always excited when you stop by the cottage to spend some time in the kitchen with us. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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