Best 6 Old Fashioned Rocky Road Frosting Recipes
Indulge in the nostalgic charm of Old-Fashioned Rocky Road Frosting, a delightful treat that transports you back to simpler times. This classic frosting, with its rich chocolate flavor, chewy marshmallow bits, and crunchy walnuts, is the perfect topping for cakes, cupcakes, and other desserts. Its versatility extends beyond cakes, as it can also be used as a dip for cookies, pretzels, or fruit. The frosting's texture is a delightful combination of smooth and chunky, providing a satisfying bite in every spoonful. With just a few simple ingredients and minimal effort, you can create this timeless frosting that will surely become a family favorite. Get ready to embark on a sweet journey with our collection of Old-Fashioned Rocky Road Frosting recipes, each offering unique variations to suit your taste preferences.
Let's cook with our recipes!
OLD FASHIONED ROCKY ROAD FROSTING
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
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
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
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.
ROCKY ROAD FROSTING
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
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.
ROCKY ROAD FROSTING
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
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 BROWNIES
Remember old-fashioned rocky road ice cream? Get that same delicious chocolate, marshmallow and peanut taste all on a rich, fudgy brownie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
- Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 24 g, TransFat 0 g
CHOCOLATE LAYER CAKE WITH ROCKY ROAD FROSTING
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
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.)
Tips:
- Use a heavy saucepan to prevent scorching.
- Stir the mixture constantly to prevent lumping.
- Cook the mixture until it reaches a soft-ball stage (238°F/114°C).
- Remove the saucepan from the heat and add the butter, vanilla extract, and marshmallows.
- Stir until the mixture is smooth and creamy.
- Pour the frosting over the cooled cake and spread it evenly.
- Top with chopped nuts or sprinkles, if desired.
Conclusion:
This old-fashioned rocky road frosting is a delicious and easy-to-make topping for cakes, cupcakes, and other desserts. It's made with simple ingredients that you probably already have on hand, and it comes together in just a few minutes. The frosting is creamy and chocolatey, with a hint of marshmallow fluffiness. It's the perfect finishing touch for any sweet treat.
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