Rocky Road Texas Sheet Cake
This rocky road Texas sheet cake is a delightful twist on everyone's favorite recipe. Chocolate cake topped with mini marshmallows that have been tossed in frosting then sprinkled with walnuts. This is one GIANT cake!
Servings 32 slices
- 2 cup all purpose flour
- 2 cup white sugar
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/3 cup baking cocoa (cocoa powder)
- 2 eggs
- 1/2 cup milk
- 1 Tbsp. vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup butter softened
- 2/3 cups baking cocoa
- 2 teaspoon vanilla
- 2/3 cups milk
- 7 1/2 cups powdered sugar sifted
- 1 bag mini marshmallows 6 cups
Preheat oven to 350 degrees.
Mix flour, sugar, and salt in a large bowl. Set aside.
Heat butter, water, and cocoa powder in a sauce pan over medium heat. Stir as butter melts. Bring to a simmer then remove from heat.
Slowly pour the butter/chocolate mixture over the dry ingredients. Stir.
Mix eggs, milk, vinegar, baking soda and vanilla together in a small bowl. Add to the large bowl and mix until combined.
Pour batter into a greased 12" x 17" baking sheet.
Bake for 25 minutes.
Heat butter, cocoa powder, vanilla and milk in a saucepan until butter has melted. Pour over powdered sugar and beat with electric mixer until smooth. Stir in marshmallows.
Spread frosting over hot cake. Do your best to have an even layer of frosting (the marshmallows make this a little tricky, but it will be just fine!) Sprinkle with nuts.