ROCKY ROAD CAKE RECIPE

INGREDIENTS:

• 1 SuperMoist milk chocolate cake mix
• 1/2 cup butter or margarine, melted
• 1/3 cup water
• 1/4 cup brown sugar
• 1/3 Rich & Creamy chocolate frosting
• 3 cups miniature marshmallows
• 2 eggs
• 1 cup chopped nuts (optional)

BAKING DIRECTIONS:

• Heat oven to 350 degrees F .
• Grease or spray 13×9 inch pan.
• In large bowl, stir together the cake mix, butter, water, brown sugar, and eggs until smooth.
• Stir in nuts (optional).
• Spread in pan. Bake for 25 minutes.
• Sprinkle with marshmallows.
• Bake for an additional 15 minutes or until marshmallows are puffed and golden.
• In microwavable bowl, microwave frosting uncovered for 25 seconds or until melted.
• Drizzle over cake. Let it cool about an hour for easier cutting.
• Use plastic knife dipped in hot water before slicing the cake.
• Serve & enjoy!

CHOCOLATE-BANANA GRAHAM CAKE

INGREDIENTS:

• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding.
• 1 banana chopped
• 1 (8 oz. ) Cool Whip Whipped Topping
• 1 cup cold milk
• 14 pcs. HONEY MAID Honey Grahams.

HOW TO MAKE IT:

• Beat pudding mix and milk in medium bowl with whisk for 2 minutes.
• Stir in 1-1/2 cups COOL Whip and the chopped bananas.
• Spread one rounded tablespoonful pudding mixture onto each of 13 graham crackers.
• Stack grahams together, then stand on edge on serving platter.
• Frost with remaining COOL Whip
• Crush remaining graham cracker; sprinkle over loaf (optional).
• Refrigerate 4 hours before slicing.
• Serve