Chocolate and marshmallow vanilla layer cake

Recipe from: 03 April 2013
chocolate cake

Ingredients 10
Servings 14
Time 00:20

Ingredients

  • 250
    g
    Stork Bake
  • 1.5
    cup
    castor sugar
  • 3
    tsp
    vanilla extract
  • 4
    large eggs
  • 3.5
    cup
    flour
  • 4
    tsp
    baking powder
  • 1
    cup
    milk
  • For the topping:
  • 18
    store-bought marshmallow eggs
  • 3
    store-bought caramel filled Easter eggs
 

Method

00:60
 
Beat Stork Bake and sugar together until light and fluffy. Add eggs one at a time while beating on medium speed. Add vanilla.

Sieve dry ingredients together and add into mixture, alternating with milk.

Spoon mixture into a 25cm lightly greased baking tin and bake for 50-60 minutes in an oven preheated at 180*C. Test with a cake tester pin and leave to cool for about 15 minutes. Turn over cake onto a cooling rack and slice cake into two layers.

Topping: Place 9 marshmallow eggs on each layer. Stack the one layer onto of the other and place in the oven for 10 minutes on 190*C until the marshmallow eggs have melted down the sides of the vanilla cake.

Allow to cool. Place 3 caramel-filled eggs (optional) on top for garnish.

Reprinted with permission of Koekies en Cream. To see more recipes, click here.


 

Read more on: recipe  |  cakes  |  bake  |  easter  |  chocolate
 

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