I actually made two cakes for the Sailing Club last weekend so here’s the other recipe – I understand this one went down well with the kids… and the bigger kids too!
This little number is lots of fun – a rolo sponge topped with caramel flavoured icing and even more rolos!!
- 200g Self-Raising Flour
- 200g Soft Light Brown Sugar
- 200g Margarine (or softened butter)
- 3 large Eggs
- 2 sharing bags of Little Rolos
- 1 tsp Vanilla Extract
- 1 tsp Caramel flavouring
- 5 tbsp icing sugar
- a little water
Preheat your oven to 160 degrees C.
Put the flour, eggs, sugar, vanilla extract, margarine, and one pack of mini rolos into a mixing bowl.
Beat until the mixture is light and smooth, then decant into a greased traybake tin. Use a spatula to make sure the mini rolos are evenly dispersed – mine all seemed to gather in one corner to start with!
Bake in the oven for about 25 minutes, or until the cake is golden and springs back when gently touched/a skewer inserted comes out clean.
Set your cake aside to cool whilst you prepare the topping.
In a small bowl, add the caramel flavouring to the icing sugar and mix, then add water one teaspoon at a time until you get the icing consistency you want.
I went for thin enough to spread but thick enough not to run away when I poured it on my cake.
Smooth the icing and then arange the second pack of rolos on the top.
This is super indulgent – biting into the sponge rewards you with soft gooey caramel and melted chocolate patches where the rolos were baked in PLUS the sweet icing and the crunch of the rolos on the top.
Lots of fun but super easy! Enjoy!