Monday, September 10, 2012

Rocky Road Cake

I totally blew my diet last night, but this was worth it!

Rocky Road Cake
  • 1/2 c. butter
  • 2 Tbsp. semisweet chocolate chips
  • 2 Tbsp. cocoa
  • 2 tsp. instant coffee
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 large eggs
  • 1/2 c. sour cream (full fat)
  • 1 c. walnut pieces

Marshmallow Topping/Chocolate Fudge Glaze
  • 10 oz. pkg. mini marshmallows, divided
  • 1/2 c. sugar
  • 2 Tbsp. milk or water
  • 2 Tbsp. butter
  • 1/4 c. semisweet chocolate chips
Prehat oven to 350° F.  Grease a 9 x 13 pan.

In a microwave safe bowl, melt together butter and 2 Tbsp. semisweet chocolate chips.  Stir until smooth.  Add in cocoa powder, instant coffee and vanilla extract.  Stir until combined well.  In a large bowl, whisk together eggs and sugar until smooth.  Stir in chocolate mixture.  Stir in half of the flour mixture, followed by the sour cream.  Stir in remaining flour mixture, mixing just until no streaks of flour remain.  Fold in walnuts. 

Pour batter into prepared pan.  Bake for 20 minutes.  Remove pan from oven and sprinkle all but 2/3 c. marshmallows evenly over the hot cake.  Return cake to oven for 2 minutes, until marshmallows are puffed but not browned.  Allow cake to cool several minutes while glaze is prepared.

For the glaze:  in a small saucepan, combine sugar, milk and butter. Bring to a boil for 1 1/2 minutes.  Remove from heat and stir in chocolate chips and marshmallows until smooth (I added extra chocolate chips.)  Drizzle over warm cake.  Allow cake to cool completely before slicing, if you can.  I couldn't.

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