Rocky Road Cake Pops Recipes
WARM ROCKY ROAD CAKE
When it's warm, this reminds me of super moist lava cake. And until I made this, I didn't think a slow cooker cake could be so attractive. It's a real winner. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients; add 1-1/4 cups milk. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Sprinkle cook-and-serve pudding mix over batter., In a small saucepan, heat remaining milk until bubbles form around sides of pan; gradually pour over contents of slow cooker., Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Turn off slow cooker. Sprinkle marshmallows, chocolate chips and pecans over cake; let stand, covered, until marshmallows begin to melt, about 5 minutes. Serve warm. If desired, serve with ice cream.
Nutrition Facts : Calories 386 calories, Fat 17g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.
ROCKY ROAD CAKE POPS
Chocolate candy and peanuts come together in these wonderful rocky road cake pops - dessert that's made using Betty Crocker™ Super Moist™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 60
Number Of Ingredients 9
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 1 cup of the chopped peanuts; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes.
- Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately sprinkle with marshmallow bits and remaining 1 cup chopped peanuts. Poke opposite end of stick into foam block. Let stand until set.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 95 mg
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