Caramel cake with fluffy mallow icing

Caramel cake with fluffy mallow icing

This easy, chocolate sponge-based pud is gorgeously gooey...

, 28 October 2020

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Caramel cake with fluffy mallow icing
  • 40 Mins

  • Serves: 15

Nutritional Info
Each 73g serving contains
  • Energy

    837KJ

    200KCAL

    10%
  • Fat

    5.5g

    med

    8%
  • Saturates

    2.3g

    med

    12%
  • Sugars

    20.9g

    high

    23%
  • Salt

    0.08g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1146kJ/274kcal.
Ingredients
  • 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
Method
  • 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.