Rocky Road Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 1/4 ounce) box white cake mix
  • 2
    cups melted rocky road ice cream (you'll need to start out with at least 2 1/2 c frozen ice cream)
  • Topping
  • 1
    (7 ounce) jar marshmallow cream
  • 1
    (11 3/4 ounce) jar hot fudge, halved
  • 12
    cup chopped nuts
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease and flour 9x13-inch pan (I like to use my glass casserole dish).
  • Place about 2 1/2 cup ice cream in microwave-safe dish then melt in microwave.
  • You may need to add more to get it to 2 cups melted ice cream.
  • Combine cake mix, melted ice cream and eggs; mix on low speed for 1 minute.
  • Scrape down the sides of the bowl and mix on medium another minute or two until well blended.
  • Pour into pan and bake 30-35 minutes or until you can press on the top and it springs back slightly.
  • You don't want it to rise so much that it cracks, you'll have a dry cake.
  • Set on rack until cool or almost cool.
  • Heat the jar of hot fudge.
  • Pour half of the hot fudge onto cake and spread out.
  • Let it soak into the cake.
  • Microwave the marshmallow cream a TINY bit to loosen it up (10-20 seconds).
  • Pour onto the cake and spread out.
  • Drizzle the rest of the hot fudge over the marshmallow cream in stripes, zig zags or swirls.
  • Sprinkle nuts to garnish.
  • Cook time does not include cooling time.
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