Rocky road refrigerator cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fudge brownie mix (21.5 oz) |
| 1½ | teaspoon | Instant coffee powder |
| 1½ | teaspoon | Rum extract |
| ⅔ | cup | Walnuts; chopped |
| 1 | cup | Heavy cream |
| 2 | tablespoons | Unsweetened cocoa powder |
| 3 | tablespoons | Powdered sugar |
| dash | Salt | |
| 1 | cup | Miniature marshmallows |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:50 1. Preheat oven to 350 F. Line a 9-inch square baking pan with foil. Grease foil. Prepare brownie mix according to package directions. Stir in coffee powder, 1 tsp rum extract, and ⅓ cup nuts. Turn batter into prepared baking pan. Bake according to package directions, 25 to 28 mins, being careful not to overbake. Let cool completely.
2. To prepare rocky road filling and topping: In a medium bowl, with an electric mixer on medium beat cream to soft peaks. Beat in cocoa, powdered sugar, and salt until well mixed. Fold in remaining ⅓ cup nuts, remaining ½ tsp rum extract, and marshmallows.
3. To assemble cake, cut brownie square into 3 equal strips. Stack strips together with rocky road filling in between and on top.
Refrigerate 4 to 5 hours or overnight to allow flavors to meld. To serve, cut into ¾- to 1-inch slices.