• 450g make-at-home double unfilled sponge cake
• ½ cup raspberry conserve
• 2 cups pink and white marshmallows, halved
• 3 x 50g Mars or Snickers bars, chopped
• 1½ cups ready-made chocolate sauce, to serve
Preheat oven to 180°C (160°C fan-forced). Line a tray with baking paper and place one sponge layer onto the tray. Spread with half the jam. Top with half the marshmallows and chocolate bar. Bake for 5 min.
Top the remaining cake with jam, marshmallows and chocolate bars. Remove cake from the oven and top with the second layer. Return to the oven for a further 5–8 min. Serve drizzled with chocolate sauce.