Name: Deccadent Chocolate Cake with Marshmallow Frosting!
Yield: serving
Cuisine: Bake
Ingredients: 100 g margarine softened; 100 g castor sugar; 2 eggs lightly beaten; 76 g flour self-raising; 15 ml cocoa powder; salt just a pinch; 100 g marshmallows; 30 ml milk; 2 eggs white; 25 g castor sugar; chocolate grated

Recipe Disclaimer

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Ingredients (11)

100 g	margarine — softened
100 g	castor sugar
2	eggs — lightly beaten
76 g	flour — self-raising
15 ml	cocoa powder
	salt — just a pinch

FROSTING

100 g	marshmallows
30 ml	milk
2	eggs — white
25 g	castor sugar
	chocolate — grated

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Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, cocoa and salt. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until well risen and springy to the touch. Leave to cool.

Melt the marshmallows with the milk over a low heat, stirring occasionally, then leave to cool. Beat the egg whites until stiff, then fold in the sugar and beat again until stiff and glossy. Fold into the marshmallow mixture and leave to set slightly. Sandwich the cakes together with one-third of the marshmallow icing, then spread the remainder over the top and sides of the cake and decorate with grated chocolate