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Gooey, Chewy Rocky Road Cake

 

Ingredients

1  cup butter

6  oz. unsweetened chocolate, coarsely chopped

2  cups granulated sugar

4   eggs

2  tsp. vanilla

1-1/3  cups all-purpose flour

1/2  tsp. baking soda

1-1/2  cups flaked coconut

1  cup chopped walnuts or pecans, toasted if you like

1  7-oz. 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  tsp. 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. 

 

 

Nutrition facts per serving:

calories: 657

total fat: 37g

saturated fat: 21g

cholesterol: 111mg

sodium: 302mg

carbohydrate: 81g

fiber: 3g

protein: 7g

vitamin C: 0%

calcium: 5%

iron: 13%

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Comments on: "Gooey, Chewy Rocky Road Cake" (1)

  1. there seems to be a theme here about gooey desserts…

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