ROCKY ROAD DESSERT PIEenlarge

ROCKY ROAD DESSERT PIEROCKY ROAD DESSERT PIE

Ingredients:

  • 1 PACKAGE SUPERMOIST CHOCOLATE FUDGE CAKE MIX
  • 2/3 CUP WATER
  • 3 TBS. VEGETABLE OIL
  • 2 EGGS
  • 1 ¾ CUPS (HEAVY) WHIPPING CREAM
  • 2/3 MINIATURE MARSHMALLOWS
  • 2/3 CUP COARSELY CHOPPED WALNUTS
  • ½ CUP SEMISWEET CHOCOLATE CHIPS
  • CHOCOLATE GLAZE (BELOW)

 

Directions:

HEAT OVEN TO 350. GREASE 3-INCH PIE PLATE WITH SHORTENING; DUST WITH SUGAR. RESERVE 1 2/3 CUPS LIGHTLY PACKED CAKE MIX (DRY). BEAT REMAINING CAKE MIX, THE WATER, OIL AND EGGS IN MEDIUM BOWL ON LOW SPEED FOR (30) SECONDS. BEAT ON MEDIUM SPEED (2) MINUTES. SPREAD IN PIE PLATE. BAKE 30-35 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN TOUCHED LIGHTLY IN CENTER; COOL COMPLETELY. BEAT CREAM AND RESERVED CAKE MIX UNTIL STIFF. FOLD IN MARSHMALLOWS, NUTS AND CHIPS. SPREAD OVER CAKE.

PREPARE GLAZE; IMMEDIATELY DRIZZLE OVER TOP. REFRIGERATE AT LEAST (2) HOURS BEFORE SERVING. REFRIGERATE REMAINING.

 

CHOCOLATE GLAZE:

HEAT AND STIR 1 TBS. HEAVY WHIPPING CREAM, 1 TSP. MARGARINE OR BUTTER AND 1 OUNCE COARSELY CHOPPED SEMISWEET CHOCOLATE OVER MEDIUM HEAT UNTIL SMOOTH.

HIGH ALTITUDE:

(3500-6500FT.): HEAT OVEN TO 375. USE 10-INCH PIE PLATE. STIR 3 TBS. ALL-PURPOSE FLOUR INTO CAKE MIX (DRY). INCREASE WATER TO ¾ CUPS PLUS 3 TBSP; DECREASE OIL TO TO 2 TBSP. BAKE 25-30 MINUTES. BEAT CREAM MIXTURE UNTIL SOFT PEAKS FORM.

 

RECIPE BY: RUTH FRANKS

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