tir until smooth. Let cool for 10 mins then stir in
x13\" baking pan.
Bake for 30 minutes or until toothpick
ill look bumpy).
Refrigerate for two hours, or until firm
br>Bake at 350\u00b0F for 12-17 minutes or until
Prepare chocolate wafer crust, pressing crumb mixture into bottom and about 1 inch up sides of a 9-inch spring-form pan. Preheat oven to 325\u00b0.
In food processor, combine cream cheese, sugar, eggs and vanilla.
Turn machine quickly on and off in short spurts to combine, then process continually until smooth. Add melted chocolate; process until well blended.
Turn filling into crust, spreading evenly.
Bake for 50 or 60 minutes, or until set. Let cool, then refrigerate until chilled, 6 hours or overnight.
ggs; mix on low speed for 1 minute.
Scrape down
Refrigerate for about 1 hour or until set.
Remove rocky road from
Line four 1-cup metal molds with plastic wrap. Place ice cream in large bowl; fold in chocolate bars. Divide mixture among prepared molds. Cover with foil; freeze for 15 mins, or until firm.
Meanwhile, heat cream and chocolate in a small saucepan on low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cherries and nuts..
Invert ice cream timbales onto serving plates. Drizzle with rocky road sauce.
Sift together first 3 ingredients.
Add eggs and vanilla. Then stir in walnuts and margarine.
Pour into a 9 x 13-inch greased and floured pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Use Rocky Road Frosting.
Sift dry ingredients into large mixing bowl; mix well.
Bring water, oil and margarine to boil.
Pour over dry ingredients.
Mix real well.
Mix buttermilk, soda and eggs and add to cake mixture. Beat well again.
Bake in 12 x 13-inch pan at 350\u00b0 for 25 minutes or until toothpick comes out dry.
Check every 5 minutes as gets done quick and will end up dry.
Ice with Rocky Road Icing.
This cake is moist and makes a good pot luck dessert.
nife into the hot water for 1 minute. Remove the knife
Preheat oven to 350\u00b0.
Cream sugar, margarine and eggs.
Mix flour, salt and cocoa and add to sugar mixture.
Add vanilla, then fold in nuts and coconut.
Pour batter into a 13 x 18 x 1-inch baking pan.
Bake in oven for 30 to 40 minutes, then top with marshmallow cream.
Pour Rocky Road Frosting over cake while still hot.
Top with whipping cream and chocolate sauce, if desired, before serving.
Serves 10 to 12.
In a double boiler, melt chocolate chips and butter.
Add the milk; stir.
Add the marshmallows and peanuts.
Stir to coat. Pour into a 13 x 9-inch pan that has been lined with wax paper. Refrigerate 2 hours before serving.
Remove Rocky Road from pan and cut into small squares.
he center of the oven for about 25 minutes, until springy
n a tray and bake for about 5 minutes until toasted
Prepare brownie mix according to package directions, using oil, eggs and substituting evaporated milk for water.
Pour into greased 13 x 9-inch pan.
Bake according to package directions. Remove from oven.
Top with marshmallows, chocolate morsels and nuts if desired.
Return to oven for 3 to 5 minutes or just until topping is warmed and begins to melt.
Cool for 20 to 30 minutes before cutting.
Prepare brownie mix according to package directions, but substitute evaporated milk for water.
Spread into greased 13 x 9 inch pan.
Bake according to package direction; do not overbake.
Remove form oven and top with marshmallow, walnuts and chips.
Bake for 3 to 5 minutes or until topping is warmed and beginning to melt.
Cool in pan on wire rack for 20 to 30 minutes.
Cut into squares.
ll the filling ingredients except for the nuts and chocolate chips
Blend together graham cracker crumbs, 1/4 cup sugar, butter or margarine and 1/2 cup nuts.
Press firmly against bottom and sides of a 9-inch pie plate.
Bake in preheated 375\u00b0 oven for 8 minutes. Cool.
Toss together the macadamias, marshmallows, cherries and coconut then scatter over the bottom of a parchment lined 9 x 13 cookie sheet.
Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top with the back of a spoon.
Refrigerate until set, then cut into pieces with a hot sharp knife.
Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.