Every year since Papa Bear and I have been married, he has asked for this cake to be made for his birthday.  His mother used to make it for him.  I found the recipe online and they refer to it as a "dessert pie," but we have always called it a cake.  It is cooked in a pie plate, but other than that, it is nothing like a pie.

This dessert takes a lot of ingredients, but it is relatively easy to do.  The girls helped mix the cake and  measure out the ingredients, so it is definitely kid-friendly.

If you like chocolate, then you are going to love this recipe!  It is very rich and filling.  Papa Bear likes his with a scoop of Rocky Road ice-cream on the side!

Make sure to plan ahead because the finished product needs to chill for two hours before serving!  Also, this only makes one pie-size cake, so if you are expecting a lot of guests, you'll have to make more than one!  As always, here is the originial recipe.  Make sure to check out the tips section at the end!

Rocky Road Dessert Pie

Supplies needed:  bowl, fork, mixer, pie pan or circle cake pan, measuring cups and spoons, saucepan or microwave safe dish and microwave, oven, rubber spatula and ice-cream scoop

  • 1 package Betty Crocker SuperMoist chocolate fudge cake mix (I used a triple fudge cake mix that had mini chocolate chips in the mix!)
  • 2/3 cup water
  • 3 Tablespoons vegetable oil
  • 2 eggs
  • 1 3/4 cup chilled whipping cream 
  • 2/3 cup mini marshmallows
  • 2/3 cup slice almonds (originial recipe called for coarsely chopped walnuts, but everyone knows that Rocky Road has almonds!)
  • 1/2 cup semi-sweet chocolate chips 
  • Chocolate Glaze: 1 tablespoon whipping cream, 1 teaspoon butter, 1 ounce coarsely chopped semi-sweet chocolate or chocolate chips  {See recipe below.}


What to do:
  1. Preheat oven to 350 degrees.
  2. Grease and dust pie plate with sugar.
  3. Put dry cake mix into a bowl and use a fork to break up any lumps.
  4. Reserve 1 2/3 cup (lightly packed) of the dry cake mix and set aside.
  5. Beat remaining cake mix, water, oil and eggs in a medium bowl on low speed, scraping down the bowl constantly, for 30 seconds.  (I just let the girls do it by hand with a fork.)
  6. Then, beat the cake batter on medium speed, scraping the bowl frequently, for two minutes.
  7. Pour and spread evenly into pie plate or cake pan.
  8. Bake about 30-35 minutes or until cake springs back when touched lightly in center. (Note:  My cake was done in 25 minutes.  Always start with a lesser time!) 
  9. Cool completely.

What to do:
  1. Beat whipping cream and reserved dry cake mix until it is stiff. (I used my stand mixer on medium/high speed.)
  2. Fold in marshmallows, almonds and chocolate chips.
  3. Spread mixture over cooled cake.
  4. Prepare Chocolate Glaze (see below).
  5. Immediately drizzle the chocolate glaze over the top of the dessert.
  6. Refrigerate at least two hours before serving.
  7. Keep any leftovers covered in the refrigerator.

Chocolate Glaze

What to do:
  1. Put all of the ingredients into a sauce pan and heat over medium heat.  
  2. Stir frequently until chocolate is melted and smooth.

  1. Put all of the ingredients in a microwave safe bowl.  
  2. Microwave for 15-20 seconds and stir until all of the chocolate is melted and smooth.  You don't want to overheat the glaze.  
  3. If the chocolate doesn't seem very melted, just keep stirring and it should blend in.  If it doesn't, try to microwave it for 10 seconds at a time, stirring each time.
Mix-ins ready to go!
Topping ready to go!
Cake cool and ready for the topping!
I went with a circular drizzle this year.
Of course, Papa Bear thought it was the most yummy thing ever.  He looks forward to me fixing it every year.  The girls enjoyed it, too.  Love Bug ate mostly the topping, but that's true of most birthday cakes as of late.  Sweet Girl really enjoyed having the ice-cream on the side and ate every last bit.  I want a piece right now as I am writing this post! :)

If you have someone with nut allergies or your children are too young for nuts, just omit them.  The final product will be just as yummy!  I have even reserved some of the topping before adding the "mix-ins" for those family members who don't like "all that" going on in the topping.  Actually, the topping itself could be a dessert and the marshmallows, almonds and chocolate chips could be toppings!

  1. Make sure you use almonds instead of walnuts--especially if you are going to serve it with Rocky Road ice-cream.  It will totally change the flavor of the dessert.  
  2. I used an 8-inch circle pie pan to bake my cake.  I still sprayed the pan with Pam, but did not dust it with sugar.  There's enough sugar going on in this dessert!
  3. When the cake was cooling, I made the topping.  I just put the entire bowl in the refrigerator to set.  After the cake was cool, I spread the topping on the cake.  The topping was a little stiff, but if you are short on time, it helps to do it this way.
  4. A pint of heavy whipping cream is just enough for this recipe--both for the topping and the chocolate glaze.  There will be just a tad whipping cream left over.
  5. I used chocolate chips for my glaze and heated the ingredients in the microwave.  I eyeballed the amount of chocolate chips and added some more if the glaze didn't look thick enough.
  6. You can drizzle the glaze on to create a design on the cake.
  7. It is a nice addition to have ice-cream on the side.  I might even serve vanilla ice-cream to cut the "chocolate" of the dessert.
  8. You can't really write on the topping because it is "rocky," but we bought special candles and used big cake toppers instead!
Sweet Girl picked out the cars to go with the race car theme and every cake needs fun candles!

**All photos and text are property of Angela Pounders and can not be distributed without permission.  

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