Rocky Road Layer Cake
Source of Recipe
Internet
List of Ingredients
1 package devil's food cake mix
1 package (3.9 oz) chocolate instant pudding mix
1 1/3 cup buttermilk
3 eggs
1/2 cup oil, preferably canola
1 1/4 cup mini semisweet chocolate chips
3/4 cup coarsely chopped pecans, toasted
1/2 cup butter
6 cups confectioners sugar
6 ounces unsweetened chocolate, melted
7 tablespoons milk
1 cup marshmallow fluff or creme
1 teaspoon vanilla extract
1/2 cup miniature marshmallows
chocolate chunks, mini marshmallows and pecans, optional
Recipe
Preheat oven to 350. Coat 2 (9 inch) round baking pans with cooking spray, reserve. At low speed beat cake mix, dry pudding mix, buttermilk,, eggs and oil for 30 seconds. Increase speed to medium high, beat 2 minutes. Stir in 1 cup chocolate chips and pecans. Divide batter between pans. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely.
At high speed, beat butter until smooth. Reduce speed to low; gradually beat in sugar and melted chocolate. Beat in enough milk until mixture is smooth. Beat in fluff and vanilla until smooth. Place one cake layer on serving dish; spread with 1 1/2 cups frosting. Press marshmallows and remaining chips until frosting.
Top with remaining cake layer. Spread top and sides of cake with remaining frosting. Garnish with chocolate, marshmallows and pecans, if desired.
This recipe for Rocky Road Layer Cake serves/makes 14.
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