BOUNTY CAKES

Essentials (South Africa) - - FOOD -

Makes 12 Ready in 30 min

650g choco­late cake mix Sun­flower oil, amount ac­cord­ing to cake mix in­struc­tions Eggs, amount ac­cord­ing to cake mix in­struc­tions

250g mas­car­pone

4 tbsp con­densed milk

75g des­ic­cated co­conut

400g Nutella

1 Mars Bounty bar

1 Grease and line 12 clean re­cy­cled food tins. Heat oven to 180°C. Make up the cake mix with the oil, eggs and boil­ing water, as pack in­struc­tions, and fill tins.

Bake for 15 min, un­til well risen and shrink­ing away from tin sides. Leave to cool, then care­fully re­move cakes from tins, trim off tops and cut in half hor­i­zon­tally.

2 Put the mas­car­pone, con­densed milk and co­conut in a bowl and stir to thor­oughly com­bine. Spoon the fill­ing into a pip­ing bag. Swirl onto the cake bases then po­si­tion cake tops. 3 Us­ing an­other pip­ing bag, pipe Nutella on top of each cake to cover. Cut the Bounty into 12 slices and add to the tops of the cakes.

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