Rocky Road Refrigerator Cake
A decadent dessert. Moist, chocolaty and rich.
Yield
16 servingsPrep
20 minCook
30 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
brownie mix
|
|
| 1 ½ | teaspoons |
instant coffee
|
|
| 1 ½ | teaspoons |
rum extract
|
* |
| ⅔ | cup |
walnuts
chopped |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
cocoa powder
unsweetened |
|
| 3 | teaspoons |
powdered sugar
|
|
| 1 | cup |
miniature marshmallows
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
brownie mix
|
|
| 7.5 | ml |
instant coffee
|
|
| 7.5 | ml |
rum extract
|
* |
| 158 | ml |
walnuts
chopped |
|
| 237 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
cocoa powder
unsweetened |
|
| 15 | ml |
powdered sugar
|
|
| 237 | ml |
miniature marshmallows
|
|
Directions
Preheat oven to 350℉ (180℃).
Line a 9-inch square baking pan with foil.
Grease foil. Prepare brownie mix according to package directions.
Stir in coffee powder, 1 teaspoon rum extract, and ⅓ cup nuts.
Turn batter into prepared baking pan.
Bake according to package directions, 25 to 28 minutes, being careful not to overbake.
Let cool completely.
To prepare rocky road filling and topping: In a medium bowl, with an electric mixer on medium speed beat cream to soft peaks.
Beat in cocoa, powdered sugar, and salt until well mixed.
Fold in remaining ⅓ cup nuts, remaining ½ teaspoon rum extract, and marshmallows.
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.
