Monday, May 30, 2011

Rocky Road Bundt Cake

Rocky Road Bundt Cake

Serves: 10

Cooking Time: 55 min

  • 1 package (18.25 ounces) chocolate cake mix, mixed according to the package directions
  • 1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
  • 1/2 cup plus 2 tablespoons chopped walnuts, divided
  • 1/2 cup marshmallow crème
  1. Preheat the oven to 350°F.
  2. Place the cake batter in a large bowl and stir in 1/2 cup chocolate chips and 1/2 cup walnuts. Pour into a 10-inch Bundt or tube pan that has been coated with nonstick baking spray and lightly floured.
  3. Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and let cool for about 20 minutes. Invert the cake and remove from the pan; continue to cool thoroughly on a wire cooling rack. Place the cake on a serving platter when cooled.
  4. In a small saucepan, melt the marshmallow crème over low heat, stirring constantly. Pour over the cake and top with the remaining 2 tablespoons each of chocolate chips and walnuts.

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