Rocky Road Bundt Cake
- SERVES
- 10
- COOK TIME
- 55 Min
We've got a mathematical equation that really adds up: Chocolate plus walnuts plus marshmallow equals rocky road heaven. Rocky Road Bundt Cake is the tastiest kind of addition!
What You'll Need
- 1 (18.25-ounce) package chocolate cake mix, mixed according to package directions
- 1/2 cup plus 2 tablespoons mini semisweet chocolate chips, divided
- 1/2 cup plus 2 tablespoons chopped walnuts, divided
- 1/2 cup marshmallow creme
What to Do
- Preheat oven to 350 degrees F. Coat a 10-inch Bundt or tube pan with cooking spray and lightly flour.
- Place cake batter in a large bowl and stir in 1/2 cup chocolate chips and 1/2 cup walnuts. Pour into prepared pan.
- Bake 45 to 50 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and let cool about 20 minutes. Invert cake and remove from pan; continue to cool thoroughly on a wire cooling rack. Place cake on a serving platter when cooled.
- In a small saucepan, melt marshmallow creme over low heat, stirring constantly. Pour over cake and top with remaining 2 tablespoons each of chocolate chips and walnuts.
Notes
- Want even more of our favorite easy Bundt cake recipes? Then you'll love our collection of 26 Best Bundt Cake Recipes.
- Check out more fun cakes with our free eCookbook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round.
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erikamayo 3516499
Mar 11, 2014
Similar to rocky road ice cream, could marshmallows be added to the mix, so that the cake itself has little chunks of marshmallows in it?
Test Kitchen Team
Mar 12, 2014
We've actually tested this recipe with marshmallows and we dont recommend putting them inside of cake because they will only melt. They dont stay whole.
vmonterrey 8628656
Mar 07, 2014
Supper yummy, maybe some almonds along with walnuts, for the xtra crunch, love the recipe
whosyournana 96222 26
Dec 04, 2012
i will add a 4 serving size of instant of chocolate pudding and 1 more egg. love the fluff they add
kathylea51
Jul 06, 2012
I made this cake for my husband to take to work yesterday and it was a hit. I did use a little bit more marshmallow cream than called for. I melted mine on an induction burner and it did beautifully. I was worried about my husband transporting it, but I used the non-stick aluminum foil and then the Glad Press and Seal and he said it looked great when he unwrapped it. He brought me a piece home and I just tried it-it was YUMMY!!
richbetgist 471333 2
Jun 23, 2012
My wife tried this two weekends ago and was disappointed with the marshmallow creme application. It would not melt to the point of being able to apply by pouring on. She had to spread it on and the end result was a black and white mess on the top even though the cake tasted great. What is the secret to getting the marshmallow at a point where it will pour?
momgoose52
Jun 26, 2012
Tell your that if she puts a llittle dab of butter in the marshmellow creme it will melt better. mom goose 52
momgoose52
Jun 26, 2012
Tell your that if she puts a llittle dab of butter in the marshmellow creme it will melt better. mom goose 52
Pawla656
May 30, 2013
For an easy fix to this...place marshmallow crme in a sturdy zip lock bag. Seal top completely. Fill a large bowl with hot water (hot too hot, you don't want the bag to pop). Place zip bag filled with crme in bowl and let it sit for about 5 minutes, turning it a couple of times. You can check the consistency of the crme at any time by squeezing the bag gently. When it's the consistency you like, remove the bag and dry the outside of it, snip one corner of the bag and drizzle on the cake.
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