Name: Rocky road cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 125 gram butter, softened; 1/2 teaspoon vanilla extract; 2/3 cup (150g) caster sugar; 2 eggs; 1 1/4 cup (185g) self-raising flour; 1/3 cup (80ml) milk; pink food colouring; 1 tablespoon cocoa powder; 2 teaspoon milk, extra; Rocky road topping; 1/2 cup (70g) unsalted roasted peanuts; 1 cup (200g) red glace cherries, halved; 1 cup (100g) pink and white marshmallows, chopped coarsely; 1/2 cup (25g) flaked coconut, toasted; 200 gram milk eating chocolate, melted; 50 gram milk chocolate melts, melted, to drizzle

Ingredients

125 gram butter, softened

1/2 teaspoon vanilla extract

2/3 cup (150g) caster sugar

2 eggs

1 1/4 cup (185g) self-raising flour

1/3 cup (80ml) milk

pink food colouring

1 tablespoon cocoa powder

2 teaspoon milk, extra

Rocky road topping

1/2 cup (70g) unsalted roasted peanuts

1 cup (200g) red glace cherries, halved

1 cup (100g) pink and white marshmallows, chopped coarsely

1/2 cup (25g) flaked coconut, toasted

200 gram milk eating chocolate, melted

50 gram milk chocolate melts, melted, to drizzle

Method

1.Preheat oven to 180°C(160°C fan-forced). Line a 6-hole texas or 12-hole standard muffin pan with paper cases.

2.Beat butter, vanilla, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk in two batches.

3.Divide mixture evenly among three bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into another mixture. Leave third mixture plain.

4.Drop alternate spoonfuls of the mixtures into cases. Pull a skewer backwards and forwards through mixtures for a marbled effect; smooth surface.

5.Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

6.Combine ingredients for rocky road topping in medium bowl.

7.Place topping on tops of cakes; drizzle with the melted chocolate melts.

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