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Rocky Road Snack Cake

Yield 12 servings
A cross between a snacking cake and a brownie, this chocolaty dessert is best cut and served warm. Use a sharp knife coated with cooking spray to keep the cake from sticking. Chock-full of nuts and marshmallows, it also contains a triple hit of soy--soy milk, soy flour, and tofu--so you can feel even better about eating it.


  • 3/4 cup all-purpose flour
  • 1/4 cup soy flour
  • 3/4 cup unsweetened cocoa
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1 cup cubed reduced-fat firm tofu (about 6 ounces)
  • 1/2 cup vanilla-flavored low-fat soy milk
  • 1/4 cup butter, softened
  • 1 cup miniature marshmallows, divided
  • 1/3 cup chopped walnuts, divided
  • Cooking spray

Nutrition Information

  • calories 218
  • caloriesfromfat 30 %
  • fat 7.4 g
  • satfat 3.1 g
  • monofat 2 g
  • polyfat 2 g
  • protein 5.1 g
  • carbohydrate 34 g
  • fiber 0.5 g
  • cholesterol 11 mg
  • iron 1.8 mg
  • sodium 185 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, baking powder, and salt in a large bowl.

  3. Combine sugar, tofu, soy milk, and butter in a food processor or blender, and process until smooth. Add to flour mixture, stirring just until moist. Stir in 2/3 cup marshmallows and 1/4 cup walnuts.

  4. Spread the batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with the remaining marshmallows and walnuts. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares.

  5. Note: Soy flour and soy milk are often available in health-food stores and some supermarkets.