Rocky Mountain cake.
Preparation time: 20-25minutes +chilling time.
Serves: 8-10
INGREDIENTS
100g / 4oz Butter
100g / 4oz Princess Pink and White Marshmallows
25g / 1oz Cocoa powder, sieved
300g / 11oz Sweet plain biscuits, roughly broken
50g / 2oz Glace cherries, rinsed and quartered
50g / 2oz Plain chocolate, melted
50g / 2oz White chocolate, melted
METHOD
Line a 1kg (2.2lb) loaf tin with aluminium foil or clingfilm, leaving 2.5cm (1 inch) hanging over the edges
Gently heat the butter, cocoa powder and Princess Pink and White Marshmallows in a medium sized pan until melted. Stir continuously to prevent sticking
After removing the pan from heat, stir in the broken biscuits and cherries
Press the mixture into a loaf tin and chill for about two hours, or until firm
Carefully turn out onto a serving plate and remove the foil or film
Decorate the top by spooning on the white and plain chocolate and swirling together to create a marbled look
Slice and serve