ROCKY ROAD CAKE
This was my Grandmother's recipe. It was the first cake I ever baked and now my daughter and her cousin's (ages 4, 5 and 9) make it. Its easy and soooooooo delicious!!
Provided by LEESON71
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
- Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 84.4 g, Fat 18.8 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 5 g, Sodium 379.9 mg, Sugar 59.7 g
ROCKY ROBIN CAKE
Get creative with your Christmas cake icing - these robins are super cute and really easy to model
Provided by Sarah Cook
Categories Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Sit the cake on a large board or flat serving plate. Brush a little of the jam over the cake. Dust a clean surface with a little icing sugar, then roll out the marzipan until big enough to cover the cake (use string to help you measure). Carefully lift the marzipan onto the cake, pat down to cover smoothly and trim any excess off the bottom. Brush all over again with more jam.
- Knead 1kg white icing until smooth, then roll out on an icing sugar-dusted surface until a little bigger than the marzipan size. Carefully lift onto the cake, partially pat down the sides to smooth and stick, allow the rest to stick in folds, or tease into shape with your fingers (step A). Trim any ragged edges.
- For the robins, roll 3 walnut-size balls from some of the remaining white icing. Halve the icing that is left. Knead brown colouring into 1 half to give a rich colour, wrap well - this will be the branch. Divide the other half into 3 pieces, and colour 1 red, 1 pale brown and 1 green.
- Re-dust the work surface, pinch off 3 marble-size balls of red icing and roll each into a teardrop shape for the breast. Use a cocktail stick to add texture, then stick 1 onto each robin - brush a little water onto the icing to help it stick. As you stick it, flatten the base of the ball slightly so that the robins stand up.
- Divide the pale brown icing into 3 balls and roll each into an oval shape, then pinch 1 end of each into a gentle point (step B). Stick onto the robins so that the point is the head, and trim the tail if you need to. Poke a clove into each brown tip to make a little beak. Pull the round bit off the end of 6 cloves to leave spiky ends, and poke into robins to make feet. Use black writing icing to add eyes (step C).
- Roll most of the dark brown icing into a long branch and attach to the cake with a little more water or jam. Roll smaller branches from the remaining dark brown icing. Pinch leaves from the green icing and attach. Add the robins and enjoy.
Nutrition Facts : Calories 1381 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 251 grams carbohydrates, Sugar 233 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.86 milligram of sodium
RAGGEDY ROBIN COOKIES
I got this recipe from my home economics teacher when I was in the 8th grade almost 40 years ago. Even after all these years, they are still my favorite cookies. A chocolate oatmeal non-bake cookie. Trust me, they are delicious!
Provided by Regina00214
Categories Drop Cookies
Time 30m
Yield 12-16 cookies, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together in medium saucepan, sugar and cocoa.
- Add milk and butter, stir over medium heat and bring to a rolling boil.
- Boil for one minute, then remove pan from heat.
- Quickly add vanilla, peanut butter, and oatmeal.
- Drop by teaspoonfuls onto wax paper or aluminum foil.
- Let cool for 20 minutes.
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