Rocky Road Cake
  • 1 c. Unsalted Butter, melted
  • 2 c. Sugar
  • 4 Large Eggs, lightly beaten
  • 1 T. Pure Vanilla Extract
  • ½ c., plus 2 T. Dark Unsweetened Cocoa
  • ¼ t. Salt
  • 1 t. Baking Soda
  • 1 t. Baking Powder
  • 1½ c. All-Purpose Flour
  • 1 c. Pecans, toasted and chopped
  • 1, 10.5 oz. Bag Miniature Marshmallows or 2 c. Homemade Marshmallows
  • 2 c. Sugar
  • ½ c. Dark Unsweetened Cocoa
  • ½ c. Unsalted Butter
  • ½ c. Whole Milk
  • 1 T. Pure Vanilla Extract
  • ¼ c. Powdered Sugar
For the Cake
  1. Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan.
  2. Whisk together melted butter, sugar, eggs and vanilla until thoroughly combined. Whisk in cocoa, salt, baking soda, baking powder and flour just until combined. Pour into pan and bake 25-30 minutes until a tester inserted in the middle comes out clean. Sprinkle with marshmallows and pecans and return to the oven for 5 minutes to melt marshmallows slightly.
For the Frosting
  1. In a medium saucepan over medium heat, combine sugar, cocoa, butter and milk. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and beat in vanilla and powdered sugar with a wooden spoon. Continue beating with the spoon until frosting becomes glossy and holds shape. It will take about 15 minutes but if you place the pan in a bowl of ice, it will speed things up significantly. Pour over the cake before it gets too stiff and let it cool completely. Cut into squares and serve with ice cream, if desired.
Makes 24 pieces.
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