Rocky Road Texas Sheet Cake
This Rocky Road Texas Sheet Cake is a rich and indulgent dessert that combines moist chocolate cake, smooth fudgy frosting, gooey marshmallows, and crunchy pecans. Baked in a large sheet pan, it's perfect for feeding a crowd at gatherings, potlucks, or celebrations. The warm chocolate frosting melts into the cake, creating an irresistibly decadent texture. With just a few simple ingredients and easy steps, this recipe is a must-try for chocolate lovers looking for a classic Texas sheet cake with a fun, rocky road twist!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 cup water
- 2 large eggs slightly beaten
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Frosting:
- ¾ cup milk
- 6 tablespoons unsweetened cocoa powder
- 1 cup butter
- 7 ½ cups powdered sugar
- Topping:
- 10 ounces mini marshmallows
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease an 18x13-inch jelly roll pan.
- Whisk flour, sugar, baking soda, and salt in a large bowl.
- Mix sour cream, eggs, and vanilla, then combine with dry ingredients.
- In a saucepan, bring water, butter, and cocoa to a boil. Pour into batter and whisk until smooth.
- Pour batter into prepared pan and bake for 15-18 minutes.
- For frosting, heat milk, cocoa, and butter until boiling. Whisk with powdered sugar until smooth.
- Pour half of the frosting over the cake, then top with marshmallows and pecans.
- Drizzle remaining frosting over the top. Let cool before serving.
Notes
Other nuts can be used instead of pecans, such as peanuts or walnuts.