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Gooey, Chewy Rocky Road Cake
Bake: 30 mins at 350°F
Ingredients
- 1 cup butter
- 6 ounces unsweetened chocolate, coarsely chopped
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 cups flaked coconut
- 1 cup chopped walnuts or pecans, toasted if you like
- 1 7 ounce jar marshmallow creme
- 1/2 cup butter, melted
- 1/3 cup unsweetened cocoa powder
- 1/4 cup half-and-half, light cream, or milk
- 2 teaspoons vanilla
- 4 cups sifted powdered sugar
Directions
1. In a heavy, large saucepan, melt the 1 cup butter and chocolate over low heat, stirring constantly. Remove from heat; cool.
2. Meanwhile, grease a 13x9x2-inch baking pan. Set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just till combined. Stir in the 2 teaspoons vanilla.
3. In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just till combined. Stir in coconut and nuts. Spread the batter in the prepared pan.
4. Bake in a 350 degree F oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Remove from oven. Place on a wire rack. Immediately spread the marshmallow creme evenly over the top. Cool completely in pan.
5. In a large mixing bowl, beat the 1/2 cup melted butter, cocoa powder, half-and-half, and the 2 teaspoons vanilla with an electric mixer on medium speed till smooth. Slowly beat in 4 cups of sifted powdered sugar. If necessary, beat in additional half-and-half till spreading consistency. Spread over cake. Cover; chill in the refrigerator up to 24 hours. Cut just before serving. Makes 15 servings.
