Fans of rocky road ice cream will rejoice in this unabashedly retro chocolate cake. It’s a great make-ahead treat for picnics, tailgating, and kids’ parties.
Recipe information
Yield
makes one 11 x 7-inch cake / serves 10 to 12
Ingredients
Cake
Frosting
Preparation
Cake
Step 1
Preheat the oven to 350°F. Lightly grease and flour an 11 x 7-inch pan.
Step 2
Combine the sugar, flour, and salt in a large bowl and stir to mix.
Step 3
Melt the butter in a small saucepan and stir in the cocoa until well blended. Remove from the heat, let cool slightly, and stir in the eggs and vanilla. Pour the butter mixture into the flour mixture and stir until well combined. Add the pecans and stir to mix.
Step 4
Spoon the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove the cake from the oven, but do not turn the oven off.
Frosting
Step 5
While the cake is baking, combine the cocoa and confectioners’ sugar in a large bowl and stir to mix. Add the melted butter, milk, and vanilla and stir until combined.
Assembly
Step 6
Scatter the marshmallows and pecans over the cake and return to the oven for about 4 minutes, just until the marshmallows are softened and puffy. Remove from the oven and pour the frosting over the marshmallows and pecans to cover, while the cake is warm. Cool completely, cut into squares, and serve.
