CHOCOLATE ROCKY ROAD CAKE
Adapt this rocky road cake depending on what you have. With chocolate sponge and sweet-and-salty rocky road topping, it's a joyous cake
Provided by Liberty Mendez
Categories Dessert
Time 1h30m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
- For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
- Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.
Nutrition Facts : Calories 609 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
ROCKY ROAD CAKE
This was my Grandmother's recipe. It was the first cake I ever baked and now my daughter and her cousin's (ages 4, 5 and 9) make it. Its easy and soooooooo delicious!!
Provided by LEESON71
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
- Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 84.4 g, Fat 18.8 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 5 g, Sodium 379.9 mg, Sugar 59.7 g
ROCKY ROAD FUDGE POPS
These sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.-Karen Grant, Tulare, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, whisk milk and pudding mix. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times., Meanwhile, combine peanuts and chocolate chips; divide among plastic cups. Stir marshmallow creme into pudding; spoon into cups. Insert wooden pop sticks; freeze.
Nutrition Facts : Calories 140 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
Steps:
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROCKY ROAD
An easy chocolate fridge cake with biscuits, marshmallows and nuts that's quick to prepare and great for bake sales and afternoon tea breaks
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 20m
Yield makes 16-18 pieces
Number Of Ingredients 8
Steps:
- Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
- Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.
Nutrition Facts : Calories 215 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.19 milligram of sodium
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