Best Old Fashioned Rocky Road Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEMISWEET CHIP ROCKY ROAD FROSTING



Semisweet Chip Rocky Road Frosting image

I do not typically have milk chocolate chips so this is the Rocky Road version I use. I put this onto Sue B's Chocolate Cake. The recipe is from Chocolate from the Cake Mix Doctor. I have only used this for flat surfaces and not the sides of a cake.

Provided by WiGal

Categories     Dessert

Time 20m

Yield 24 serving(s)

Number Of Ingredients 6

1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
3/4 cup chopped dry roasted peanuts
3/4 cup miniature marshmallow

Steps:

  • Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
  • Boil, stirring constantly, for 2 minutes.
  • Remove the pan from the heat, add the chocolate chips, and stir until they are melted.
  • Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.
  • Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
  • Turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.
  • Or spread onto cooled cupcakes.

Nutrition Facts : Calories 135.7, Fat 8.2, SaturatedFat 3.3, Cholesterol 6.8, Sodium 82.6, Carbohydrate 15.8, Fiber 1, Sugar 13.3, Protein 2.1

OLD FASHIONED ROCKY ROAD FROSTING



Old Fashioned Rocky Road Frosting image

love this frosting. I like to use coconut when I have it on hand.

Provided by barbara lentz

Categories     Cakes

Time 10m

Number Of Ingredients 8

2 oz unsweetened chocolate
4 Tbsp butter
2 c mini marshmallows
3 c powdered sugar
1/4 c water
1 tsp vanilla
1/2 c chopped pecans
1/2 c coconut (optional)

Steps:

  • 1. In a 2 qt. saucepan combine chocolate, 1 cup marshmallows, water and butter. Heat until well blended stirring constantly.
  • 2. cool slightly. Add powdered sugar and vanilla. Beat until thick.
  • 3. Stir in remaining ingredients. Frost top of 9 x 13 cake.

ROCKY ROAD FROSTING



Rocky Road Frosting image

Just like candy:) This is so rich and confection-like, and there's also a big secret to this, too...THE RECIPE MAKES ENOUGH FROSTING TO COAT A CAKE GENEROUSLY WITH EXTRA FOR LICKING STRAIGHT OUT OF THE BOWL:):):):):)

Provided by JamesDeansGirl

Categories     Dessert

Time 15m

Yield 3 cups

Number Of Ingredients 7

1 3/4 cups semi-sweet chocolate chips
1 ounce unsweetened chocolate, chopped
1/2 cup butter, softened
1 teaspoon vanilla extract
1 pinch salt
1 cup mini marshmallows
3/4 cup finely chopped nuts (any kind--I used cashews)

Steps:

  • In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.
  • Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.
  • Let stand until the mixture is at room temperature.
  • Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.
  • Fold in the remaining chocolate chips, marshmallows, and nuts.
  • Frost as desired.

CHOCOLATE LAYER CAKE WITH ROCKY ROAD FROSTING



Chocolate Layer Cake with Rocky Road Frosting image

Categories     Cake     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Kid-Friendly     Yogurt     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 14

4 ounces unsweetened chocolate, chopped
1 8-ounce container plain low-fat yogurt
2/3 cup (about) water
1 teaspoon vanilla extract
2 cups cake flour
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Rocky Road Frosting
1 1/2 cups miniature marshmallows
1 cup coarsely chopped walnuts

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Cool just to room temperature.
  • Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.
  • Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.
  • Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)

ROCKY ROAD FROSTING



Rocky Road Frosting image

Categories     Sauce     Chocolate     Dessert     Fall     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield makes about 2 1/4 cups

Number Of Ingredients 6

1 1/2 cups miniature marshmallows
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
6 tablespoons water
3 ounces unsweetened chocolate, chopped
3 cups powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • Mix first 4 ingredients in medium sauce-pan. Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes. Transfer to large bowl. Mix in powdered sugar and vanilla. Place bowl in larger bowl filled with ice and water. Using electric mixer, beat until frosting is cool, thick and spreadable.

ROCKY ROAD FROSTING



Rocky Road Frosting image

The smell of the chocolate and marshmallows melting, had the kids asking is it ready to eat yet. You could eat this right out of the mixing bowl! If you're not a fan of walnuts, you could substitute dry roasted peanuts or even pecans and it would be just as good.

Provided by karen dunn

Categories     Spreads

Number Of Ingredients 7

2 1 oz sq. unsweetened chocolate
4 Tbsp butter
2 c mini marshmallows
2 1/2 c powdered sugar
1/4 c water
1 tsp vanilla
1/4 walnuts

Steps:

  • 1. In a 2 qt saucepan, combine chocolate, half the marshmallows, water and butter. Heat until blended stirring constantly.
  • 2. Cool slightly. Add sugar and vanilla. Beat until thick.
  • 3. Stir in remaining marshmallows. Add nuts if desired.
  • 4. Frosts top on one 9 x 13 cake.

Related Topics