Choc and Mallow Cake Pies
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
8
- For the cakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 4 Tbsps cocoa powder
- 2 cups self-rising flour
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup milk
- For the filling
- 6 Tbsps unsalted butter
- 1 cup powdered sugar
- 7 ozs marshmallow cream
- 1 tsp vanilla extract
Product recommendation
Variation: use hazelnut, almond, orange or mint extract instead of vanilla for a different flavour.
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the cocoa, flour and salt and gently stir in until incorporated. Stir in the vanilla and milk.
4.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart.
5.
Bake for about 15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.
7.
Turn half the cakes upside down and spread generously with the filling. Place the remaining cakes on top.
