Chocolate and marshmallow vanilla layer cake

14 servings Prep: 20 mins
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A melt-in-your-mouth Easter cake.

By Food24 April 03 2013
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Ingredients (9)

250 g stork bake
1.5 cup castor sugar
3 tsp vanilla — extract
4 eggs — large
3.5 cup flour
4 tsp Baking powder
1 cup milk
For the topping:
18 marshmallow easter eggs
3 easter eggs — caramel filled
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Method:

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.



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