Ridiculous Rocky Road Cake




Chocolate-cream-cheesy-fudgy frosting mixed with melty marshmallows and peanuts on top of a chocolate cake. Also known as “Lale won’t stop bugging me til I make it” cake.

This is another stick-o-butter-stop-your-heart bonanza from the Land O Lakes Treasury of Country Recipes.


Heat oven to 350. Add into large bowl:

2 C flour, 1 1/2 C sugar, 1/2 C unsweetened cocoa, 1/2 C butter, 1 C water, 3 eggs, 1 1/4 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla

Beat at low speed until moistened, then beat at high speed for 1-2 minutes until smooth. Pour into greased and floured 13 x 9ish baking pan and bake for 30-40 minutes (do the toothpick trick to determine.) Sprinkle with marshmallows and cook for 2 more minutes until they melt.


This is the truly yummy part. While the cake is cooking, add into a saucepan on medium heat:

1/4 C butter, 3 oz cream cheese (buy a package in block form rather than tub so you can cut the part you want, like you would butter), 1 oz unsweetened chocolate (1 square from a package), and 2 tbsp milk (I substituted half and half, for more fat.)

Stir occasionally until melted, 8 – 10 minutes. Remove from heat and stir in 3 C powdered sugar and 1 tsp vanilla until smooth. (As it’s kind of challenging to remove lumps, this is where i get James to step in with a strong arm and a whisk.)

HERE COMES THE GRAND FINALE! Pour the warm frosting over the gooey marshmallows on cake, swirl it all together with a rubber spatula, sprinkle 1/2 C peanuts on top, let cool slightly (but it’s incredible when still warm) and EAT THE HELL OUT OF IT!


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