Rocky Road Sheet Cake

Ingredients

• Cake: 1 cup butter (2 cubes)

• 1/4 cup cocoa powder

• 1 cup water

• 2 cups flour

• 2 cups sugar

• 1/2 cup buttermilk

• 2 eggs

• 1 tsp baking soda

• 1/4 tsp salt

• 1 tsp vanilla

• Frosting: 10 Tbs butter

• 1/4 cup + 1 Tbs cocoa powder

• 1/3 cup + 2 Tbs buttermilk

• 1 1/2 tsp vanilla

• 5 cups powdered sugar

• 3/4 cup peanuts- halves or roughly chopped

• 1 1/2 cups mini marshmallows

Instructions

1. Preheat oven to 400 degrees. In a medium pot over medium- high heat (using the cake measurements) melt the butter with the cocoa powder and water. Bring those to a boil and then add to a large mixing bowl with the flour and sugar. Mix together with an electric hand mixer and add the buttermilk, baking soda, salt and vanilla. Beat all together and pour into a greased sheet pan, measuring approximately 11×16 inches. Bake for 20 minutes.

2. When the cake is done, or almost done, start the frosting. In the same pot as used before melt (using the frosting measurements) the butter with the cocoa powder and buttermilk. Bring this to a boil then remove from heat. Use a hand mixer to beat in the powdered sugar and vanilla, right in the pot, then use a rubber scraper to fold in the marshmallows and peanuts. Immediately spread the hot frosting on the warm cake. Let cool completely before serving, then cut into squares.

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