rocky road oats layer cake

How To Make rocky road oats layer cake

• Step 1
  In a medium jar, combine 1 cup rolled oats, chopped walnuts, semi-sweet chocolate chips, 1/2 cup miniature marshmallows, chocolate milk, and almond extract; whisk together with a fork until blended.
• Step 2
  Cover and refrigerate for 4 hours.
• Step 3
  Preheat the oven to 350 degrees F. Coat two 9' round cake pans with baking spray.
• Step 4
  In a large bowl, combine cake mix, water, vegetable oil, eggs, and pudding mix; beat on low speed for 3 minutes.
• Step 5
  Add rocky road oat mixture into the cake batter, beat again on medium speed for 40 seconds.
• Step 6
  Pour batter into the cake pans. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely for 10 minutes.
• Step 7
  Heat the margarine in a large skillet over medium heat. Add remaining rolled oats, diced macadamia nuts, and 1 cup chopped almonds, and saute for 5 minutes or until they are tender. Remove from heat. Stir in 1/2 cup hot fudge sauce. Set aside.
• Step 8
  Mix heavy cream, chocolate hazelnut spread, half and half, remaining hot fudge sauce, cream cheese, and remaining chopped almonds together in a medium bowl for 2 minutes until combined.
• Step 9
  Place the first cake (bottom side) on a serving plate. Spread marshmallow fluff onto the cake thickly and evenly. Add sauteed oat mixture and press down with a spoon.
• Step 10
  Place a second cake on top. Spread the frosting on the sides and top of the cake. Garnish with the remaining miniature marshmallows.
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