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Method
Step 1
Preheat oven to 160°C. Grease two 20cm (base measurement) round cake pans and line the bases and sides with baking paper. Prepare the cake mixes following packet directions using eggs, oil and 1 1/2 cups (375ml) water. Pour into prepared pans. Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins before transferring to wire racks to cool completely.
Step 2
Place the vanilla frosting in a bowl. Stir until smooth. Finely chop 2 chocolate bars. Use a large serrated knife to trim the top of cakes to level. Cut the cakes in half horizontally. Place 1 cake layer on a serving platter. Top with some of the frosting and smooth the surface. Sprinkle with one-quarter of the marshmallows and one-third of the almond and chopped chocolate bar. Top with another cake layer. Continue layering with frosting, marshmallows, almond and chopped chocolate bar, finishing with a cake layer. Spread top and side of the cake with the remaining frosting and smooth the surface.
Step 3
Place chocolate frosting from cake mix packets in a microwave-safe bowl. Cook in the microwave on high for 10-15 secs or until slightly runny. Transfer frosting to a sealable plastic bag. Cut off 1 small corner. Pipe some of the frosting around the edge of the cake, allowing some to drip down the side. Cover the top of the cake with more frosting and use a palette knife to smooth the surface.
Step 4
Use a sharp knife to cut the remaining chocolate bars into large pieces. Arrange over the top of the cake with the remaining marshmallows and the candy cane. Chill for 20 mins or until set. Cut into wedges to serve.
Prep time30 mins30 minutes, + cooling & 20 mins chilling time
+ cooling & 20 mins chilling time
Ingredients
2 x 540g pkts Betty Crocker Devil’s Food Cake Mix
6 eggs
2/3 cup (160ml) vegetable oil
3 x 400g tubs Betty Crocker Creamy Deluxe Vanilla Frosting
4 x 55g chocolate Turkish delight bars
2/3 cup (35g) mini marshmallows
1/4 cup (40g) dry-roasted almonds, coarsely chopped
Mini candy canes, chopped, to serve
Description
Here's one to add to your festive menu: this rich chocolate cake, easily made using Betty Crocker cake mix and frosting plus some fun treats.
Method
Step 1
Preheat oven to 160°C. Grease two 20cm (base measurement) round cake pans and line the bases and sides with baking paper. Prepare the cake mixes following packet directions using eggs, oil and 1 1/2 cups (375ml) water. Pour into prepared pans. Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins before transferring to wire racks to cool completely.
Step 2
Place the vanilla frosting in a bowl. Stir until smooth. Finely chop 2 chocolate bars. Use a large serrated knife to trim the top of cakes to level. Cut the cakes in half horizontally. Place 1 cake layer on a serving platter. Top with some of the frosting and smooth the surface. Sprinkle with one-quarter of the marshmallows and one-third of the almond and chopped chocolate bar. Top with another cake layer. Continue layering with frosting, marshmallows, almond and chopped chocolate bar, finishing with a cake layer. Spread top and side of the cake with the remaining frosting and smooth the surface.
Step 3
Place chocolate frosting from cake mix packets in a microwave-safe bowl. Cook in the microwave on high for 10-15 secs or until slightly runny. Transfer frosting to a sealable plastic bag. Cut off 1 small corner. Pipe some of the frosting around the edge of the cake, allowing some to drip down the side. Cover the top of the cake with more frosting and use a palette knife to smooth the surface.
Step 4
Use a sharp knife to cut the remaining chocolate bars into large pieces. Arrange over the top of the cake with the remaining marshmallows and the candy cane. Chill for 20 mins or until set. Cut into wedges to serve.
