Caramel cake with fluffy mallow icing
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- Vegetable oil, for greasing
- 400g pack Asda Chocolate Sponge Mix
- 2 medium eggs
- 150g Carnation Caramel, stirred to soften
- 185g (about 10) Mega Marshmallows cut into half-height rounds
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 21cm round ovenproof dish with a little of the oil.
Make up the sponge mix according to the pack instructions. Pour into the tin. Bake for 28-30 mins, until the centre springs back when pressed lightly. Allow to cool for 10 mins.
Switch the oven to the grill setting. Place the rack in the centre of the oven.
While still warm, poke holes in the cake with the handle of a wooden spoon, then spoon in the caramel so it sinks into the holes. Top with the marshmallow halves then cook under the grill for 2-3 mins, until the mallows are puffed up and toasted golden on top.
Allow to cool for 5 mins before scooping straight into bowls to serve.