Rocky road cake

preheat the oven to 180 c / 350 f / gas mark 4. Grease 2 20cm round cake tins.

for the cake , sift the flour , baking powder , cocoa powder and salt in a bowl. In a seperate bowl , beat the butter untill pale and fluffy. Add the sugar and beat for a further 2 minutes. Gradually add the eggs, beating well after each additon, then stir in the buttermilk and vanilla extract.

Stir in the dry ingredients , mixing well. Spoon the mixture into the prepared tins, dividing it evenly, and level the surface. Bake in the oven for 30-35 minutes, or untill firm to touch. Turn the akes out onto a wire rack and leave to cool.

Cut small slits into the top of each sponge cake and set aside. For the filling and topping, put the chocolate caramels or malteasers into a saucepan with the milk and 25g of the marshamallows and heat gently untill melted.

Pour the chocolate sauce mixture over the cake slices and pour the marshmallows and walnuts over the cake evenly and serve