Chocolate Rocky Road Cake with Rocky Road Frosting

Makes 9 servings

1/4 cup butter

1/4 cup salad oil

1 square baking chocolate

1/2 cup water

1 cup flour

1 cup minus 2 T sugar

1/2 t salt

1 egg beaten

1/4 cup buttermilk blended with 1/2 t soda

3/4 t vanilla

Grease and flour an 8x8x2 inch baking pan. (9x12 or two 8 inch round pans if doubling.) In a small saucepan over low heat, combine butter, oil, and chocolate. Stir until solids are melted. Add water and stir until smooth and thick. Remove from heat and cool for ten minutes. Sift flour, sugar, and salt together into a large mixing bowl. Add chocolate mixture. Add egg and beat until smooth. Stir in butter milk, soda mixture and vanilla. Pour batter into well-greased baking pan and bake 30 to 35 minutes or until cake tests done. Remove from oven and cool in pan set on a cake rack. Frost with Rocky Road Frosting. Bake at 350 F.

Rocky Road Frosting

1 square baking chocolate

1/4 cup butter

3 T buttermilk

1/2 t vanilla

1 3/4 cups powder sugar

1/3 cup miniature marshmallows or snipped large marshmallows for a chunky look

1/4 cup nuts, coarsely chopped

Melt chocolate and butter over low heat, stirring frequently. Add buttermilk and vanilla. Pour mixture over powdered sugar in mixing bowl. Beat until smooth and of good spreading consistency. Stir in marshmallows and nuts. Spread frosting on cake quickly, making peaks and valleys as you go. Try not to go over what you have already swirled, or you loose the gloss.