Tagalong Cake

READY IN: 1hr 20mins
Recipe by Sherrybeth

This is a quick and easy recipe starting out with a cake mix. I take it to a lot of potlucks because it travels well. The "frosting" bakes along with the cake.

Top Review by DancesInGarden

I did not use the nuts, but other than that followed the recipe, right down to the swiss chocolate cake mix. It was not "rocky roady" at all - the marshmallows sort of disappear. It was rich, almost like a brownie but lighter in texture. The 'frosting' added a nice contrasting texture and it did travel well. Easy to make, tasted good, and there were no leftovers. Would be perfect served slightly warm with vanilla ice cream!

Ingredients Nutrition

  • 1 (18 1/2 ounce) swiss chocolate cake mix
  • 3 eggs
  • 14 cup oil
  • 12 cup water
  • 1 14 cups mini chocolate chips
  • 1 14 cups miniature marshmallows
  • 13 cup butter, melted
  • 12 cup brown sugar, firmly packed
  • 1 cup pecans, finely chopped (or you can use walnuts if you prefer)


  1. Prepare cake mix according to directions using the 3 eggs, oil and water.
  2. After the mix is well blended, stir in the chocolate chips and marshmallows inches.
  3. Spread the prepared batter into a 13 X 9 inch baking pan which has been lightly sprayed with non-stick coating.
  4. Over the batter, pour the melted butter.
  5. Sprinkle the brown sugar and nuts evenly on top of the butter.
  6. Bake at 350 degrees for 40-50 minutes until a toothpick inserted in the center comes out clean.
  7. COOL AT LEAST 30 minutes BEFORE serving!

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