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LOCATION: Recipes >> Cakes Chocolate >> Rocky Road

Print this Recipe    Rocky Road


14 oz sweetened condensed milk
1 cup butter flavor Crisco
4 eggs
1 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup unsweetened cocoa powder
1 cup buttermilk
2 1/2 cup all-purpose flour
1 ts baking soda
1 ts cinnamon
1/2 ts salt
2 ts vanilla
1 cup hot water

1/3 cup unsweetened cocoa powder
3 Tbsp vegetable oil

1/4 cup butter flavor Crisco
reserved sweetened condensed milk
1 cup confectioners' sugar
1/2 cup miniature marshmallows, halved
1 cup chopped nuts

Heat oven to 350 degrees. Spray 10-inch (12-cup) Bundt pan with
vegetable oil spray. Measure 1/3 cup condensed milk for cake,
reserve remaining for frosting.

Combine shortening, eggs, granulated sugar, brown sugar and 1/3
cup condensed milk in large bowl. Beat at medium speed of electric
mixer until creamy. Add cocoa and buttermilk, blend thoroughly.
Combine flour, baking soda, cinnamon and salt. Add to creamed
mixture. Stir in vanilla. Beat at low speed to blend. Beat at
medium speed 5 minutes. Stir in hot water just until blended. Do
not over beat. (Batter will be fairly thin.) Pour batter into
prepared pan. Bake at 350 degrees for 35 to 50 minutes, or until
cake springs back in center when touched lightly with finger or
until wooden toothpick inserted in center comes out clean. Cool
5 minutes before removing from pan.

Combine cocoa and oil, stir to blend. Drizzle a little on serving
plate. Place cake on on drizzle. Cool 15 minutes.

In a medium bowl, combine shortening with reserved condensed milk
and confectioners' sugar. Beat at high speed until glossy and of
spreading consistency. Spread on warm cake. Sprinkle with
marshmallows, then nuts. Decorate with remaining chocolate Drizzle.
Serve warm or cool completely. Makes 1 10-inch Bundt cake (16 to
20 servings). Note: If desired in the Drizzle recipe, substitute
4 bars (1 ounce each) unsweetened baking chocolate, melted to the
cocoa-and-oil mixture.


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