Rocky Road Cake Pops Recipes

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ROCKY ROAD CAKE POPS



Rocky Road Cake Pops image

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

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
2 cups chopped dry-roasted peanuts
4 cups chocolate candy melts or coating wafers (24 oz)
2 tablespoons shortening
60 paper lollipop sticks
1 canister (3 oz) vanilla mini marshmallow bits (about 2 cups)
Block of plastic foam

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

WARM ROCKY ROAD CAKE



Warm Rocky Road Cake image

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

1 package German chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup sour cream
1/3 cup butter, melted
3 large eggs, room temperature
1 teaspoon vanilla extract
3-1/4 cups 2% milk, divided
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1-1/2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/2 cup chopped pecans, toasted
Vanilla ice cream, optional

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.

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