Shelly's Recipe

OOEY, GOOEY ROCKY ROAD CAKE

Category: Cakes

1 cup butter
6 oz unsweetened chocolate, coarsely chopped
2 cups sugar
4 eggs
2 tsp vanilla
1 1/3 cups flour
1/2 tsp baking soda
1 1/2 cups flaked coconut
1 cup chopped walnuts or pecans, toasted
1 (7 oz) jar marshmallow creme
1/2 cup butter, melted
1/3 cup unsweetened cocoa powder
1/4 cup half-and-half, light cream, or milk
2 tsp vanilla
4 cups sifted confectioners sugar

In a heavy, large saucepan, melt the 1 cup butter and chocolate over low heat, stirring constantly. Remove from heat; cool.

Meanwhile, grease a 13x9 inch baking pan. Set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just till combined. Stir in the 2 teaspoons vanilla.

In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just till combined. Stir in coconut and nuts. Spread the batter in the prepared pan.

Bake at 350 for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Remove from oven. Place on a wire rack. Immediately spread the marshmallow creme evenly over the top. Cool completely in pan.

In a large mixing bowl, beat the 1/2 cup melted butter, cocoa powder, half-and-half, and the 2 tsp vanilla until smooth. Slowly beat in 4 cups of sifted confectioenrs sugar. If necessary, beat in additional half-and-half till spreading consistency. Spread over cake. Cover; chill in the refrigerator up to 24 hours. Cut just before serving.