Name: Rocky-road cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 125.00 g castor sugar; 2.00 eggs; 270.00 g flour self-raising; 150.00 ml evaporated milk; 30.00 ml cocoa powder; 50.00 g pecan nuts; 100.00 g marshmallows; 100.00 g milk chocolate

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Ingredients (9)

125.00 g	butter
125.00 g	castor sugar
2.00	eggs

SYRUP

270.00 g	flour — self-raising
150.00 ml	evaporated milk
30.00 ml	cocoa powder
50.00 g	pecan nuts
100.00 g	marshmallows
100.00 g	milk chocolate

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Method:

Cream butter and sugar together until light. Add eggs and syrup and beat well.

Fold in flour and 125 ml evaporated milk.

Place half the mixture in a clean bowl and add remaining evaporated milk and cocoa. Mix gently until well combined.

Drop alternate spoonfuls of chocolate and vanilla mixture into a greased 22cm spring-form pan. Run a knife through the mixture to create a marbled effect.

Bake at 180 °C in preheated oven for 45 minutes.

Remove from oven and sprinkle with
marshmallows and pecans.
Return to oven and bake for a further five to 10 minutes, until cake is cooked through and the marshmallows have melted.

Cool, then remove from pan and drizzle with melted chocolate.