Deccadent Chocolate Cake with Marshmallow Frosting!



 
 

Ingredients

 
  • 100
    g
    Margarine - softened
  • 100
    g
    Castor Sugar
  • 2
    Eggs Lightly Beaten
  • 76
    g
    Self-raising Flour
  • 15
    ml
    Cocoa
  • Pinch of Salt
  • FROSTING
  • 100
    g
    Marshmallows
  • 30
    ml
    Milk
  • 2
    Egg Whites
  • 25
    g
    Castor Sugar
  • Grated Chocolate to Decorate
 
 

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
 

 

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Chakalaka chicken

2012-02-06 10:57
 
 

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