This single-layer stunner is a favorite ice cream flavor reimagined into a decadent, larger-than-life Rocky Road Sheet Cake! The dense, fluffy cake is covered in a rich Chocolate Fudge Frosting, creating even more chocolaty goodness.But this recipe doesn’t stop there; garnished with miniature marshmallows, salted peanuts, and a delicious caramel drizzle, this cake transforms from a basic sheet cake into an incredible masterpiece.For this recipe, we use C&H Light Brown Sugar in the cake for a sweet and nutty, caramel flavor that pairs perfectly with the thick Chocolate Fudge Frosting created with C&H Powdered Sugar.

Rocky Road Sheet Cake   Makes 1 (13x9-inch) cake Ingredients 6 ounces (170 grams) semisweet chocolate, chopped ½ cup (113 grams) unsalted butter, cubed 2 cups (440 grams) firmly packed light brown sugar 2 cups (480 grams) water ¾ cup (150 grams) granulated sugar ⅓ cup (25 grams) unsweetened cocoa powder 1 cup (240 grams) sour cream, room temperature 3 large eggs (150 grams), room temperature and lightly beaten 1½ teaspoons (6 grams) vanilla extract 3 cups (375 grams) all-purpose flour 1 tablespoon (15 grams) baking powder 1½ teaspoons (4.5 grams) kosher salt ½ teaspoon (2.5 grams) baking soda Chocolate Frosting (recipe follows) 1 cup (57 grams) mini marshmallows ½ cup (62 grams) peanuts Salted Caramel Sauce (recipe fol

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