Make this... eat this

Rocky Road Pie

1 (18.25 ounce) box Betty Crocker Super Moist chocolate fudge cake mix

2/3 cup water

3 tablespoons vegetable oil

2 eggs

1 3/4 cups chilled whipping cream

2/3 cup miniature marshmallows

1/2 cup semisweet chocolate chips

 

Chocolate Glaze

1 tablespoon whipping cream

1 teaspoon butter or margarine

1 ounce coarsely chopped semisweet chocolate

 

Preheat oven to 350 degrees F. Grease and dust a 9−inch pie plate with sugar.

 

Reserve 1 2/3 cups lightly packed dry cake mix. Beat remaining cake mix, water, oil and eggs  on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl frequently, for 2 minutes. Spread in pie plate. Bake until cake springs back when touched lightly in center, 30 to 35 minutes; cool completely.

 

Beat whipping cream and reserved dry cake mix until stiff. Fold in marshmallows and chocolate chips. Pile on top of cooled cake.

 

Prepare Chocolate Glaze. Heat whipping cream, butter or margarine and chocolate over medium heat, stirring frequently, until chocolate is melted and smooth. Immediately drizzle over top. Refrigerate at least 2 hours before serving.

Enjoy!