A Past Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes. Previous recipes are available here - archived recipes

Banana and Gooey Chocolate Rolo Cake

You will need:

Ingredients for the sponge
1 Jane Asher Every Day Victoria Sponge Mix
2 x 7 inch (17.5cm) round tins
1 medium egg
75ml (5 tablespoons) water

For the Filling and Frosting
20g butter
15ml (1 tablespoon) milk
1 small banana
200g mini rolos

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 200 ºC (180ºC fan assisted ovens) / 400 ºF/ Gas Mark 6.

1. Grease and line the base of 2 x 7 inch tins
2. Empty the sachet contents into a mixing bowl
3. Add 1 medium egg and 45 ml (3 tablespoons) water
4. Mix together and beat for 1 minute using an electric whisk
5. Add a further 30ml (2 tablespoons) water and beat for 1 minute
6. Mash half a small banana and fold into the batter
7. Divide mixture evenly between the two sandwich tins and bake in the centre of the oven for 15 to 20 minutes until golden brown and a skewer inserted in the middle of the cake comes out clean
8. Leave to cool for half an hour before removing from the tins
9. Leave to cool on a wire cooling rack

Filling and Frosting:

1. Melt 200g mini rolos with 20g butter and 15ml (1 tablespoon) milk. Add a little extra milk for a thinner consistency if desired.
2. Leave to cool
3. Use half the mixture to sandwich cakes together and the remaining half can be spread over the top. Allow the chocolate frosting to drip over the sides
4. When frosting has cooled and set, decorate with remaining banana cut into slices

Slice the cake when cooled and enjoy a little taste of heaven!