Recipes
Caramel cake with fluffy mallow icing
This easy, chocolate sponge-based pud is gorgeously gooey...
This easy, chocolate sponge-based pud is gorgeously gooey...
(1 votes)
Cook: 40 Mins
Serves: 15
Nutritional Information
Each 73g serving contains
Energy
837kj
200kcal
837kj
200kcal
10%
Fat
5.5g
5.5g
Med
8%
8%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
20.9g
20.9g
High
23%
23%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1146kj/274kcal
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
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 21cm round ovenproof dish with a little of the oil.
2
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.
3
Switch the oven to the grill setting. Place the rack in the centre of the oven.
4
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.
5
Allow to cool for 5 mins before scooping straight into bowls to serve.