I have made this cake often, usually around Christmastime. I serve it almost every year at my Christmas Tea. This year I’ve opted to simplify things and have decided not to have my Christmas Tea, so I have more time to do a small Christmas party for my girls, and a little sanity for myself too. 😉
But at least I’m sharing this great recipe 🙂
I love how simple it is to make, and the cake is extremely moist, light, and chocolaty. The topping is so easy and takes no talent in the cake decorating department. I usually made it a few days ahead of time as well, cutting just before serving. You can store it on the counter or the fridge, or even freezer, but either way just wrap well.
We don’t drink caffeine, so I use caffeine free soda and also a coffee substitute. You don’t really taste them a whole lot, but they just kindof amp up the chocolate flavor.
ROCKY ROAD CAKE
For the cake:
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1/2 tsp salt
1 cup unsalted butter
1 cup cola (I use caffeine free)
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
For the topping:
1/2 cup unsalted butter
1/3 cup cola (again, I use caffeine free)
1 tsp instant coffee crystals (I use postum or something like)
2 T water
1 lb powdered sugar
5 T cocoa powder
1 cup chopped walnuts
1 1/2 cups mini marshmallows
Make the cake:
Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.
Bring the butter and cola to a boil in a small pan.
Pour the butter mixture into the flour mixture and stir until combined well.
In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla. Stir into batter (It will be thin). Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.
5 or 10 minutes before the cake is done, make the topping:
Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.
Stir in the powdered sugar and cocoa until well blended.
Fold in the nuts and marshmallows. Pour over the hot cake.
Let cool completely before cutting into squares. Makes about 24 squares.
Ingredients
For the cake:
- 2 cups flour
- 2 cups sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 cup cola (I use caffeine free)
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla
For the topping:
- 1/2 cup unsalted butter
- 1/3 cup cola (again, I use caffeine free)
- 1 tsp instant coffee crystals (I use postum or something like)
- 2 T water
- 1 lb powdered sugar
- 5 T cocoa powder
- 1 cup chopped walnuts
- 1 1/2 cups mini marshmallows
Instructions
- Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.
- Bring the butter and cola to a boil in a small pan.
- Pour the butter mixture into the flour mixture and stir until combined well.
- In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla. Stir into batter (It will be thin). Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.
- 5 or 10 minutes before the cake is done, make the topping:
- Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.
- Stir in the powdered sugar and cocoa until well blended.
- Fold in the nuts and marshmallows. Pour over the hot cake.
- Let cool completely before cutting into squares. Makes about 24 squares.
