Food & Wine
Smores Cake
For something a little different for dessert this decadent, pudding-filled smores cake will soon be a favourite. And the grandkids will love you for making it.
Ingredients:
- 2 cups of digestive biscuits, crumbed
- 1 425g package of chocolate cake
- 8 tablespoons of melted butter
- 1 115g box of instant pudding, chocolate
- 2 cups of milk
- 1 bag of small marshmallows
Method:
- Mix biscuits and butter together thoroughly. Press mixture into the bottom of a round baking pan, creating a base.
- Prepare cake according to instructions and pour batter on top of the base.
- Preheat oven to 175°C for 28 minutes or until cooked through. Let cool for about 10 minutes.
- Using a wooden spoon’s handle, poke holes in the top of the cake.
- In a bowl, mix chocolate pudding and milk.
- Spread over the cake, being sure to fill the holes with pudding. Let sit for 30 minutes then chill until set.
- Decorate the top of your cake with mini marshmallows starting from the centre of the cake. Use a kitchen blow torch to turn toast the marshmallows. Cut and serve.
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