Frosted fudgy cake
Method
Step 1:
Lightly grease an 18cm (7in) cake tin.
Step 2:
Break the chocolate into a small saucepan, add 125g of butter and heat gently until melted.
Step 3:
Put the biscuits into a large bowl and break into small pieces using the end of a rolling pin. Add the marshmallows and sultanas to the bowl.
Step 4:
Pour the chocolate mixture into the bowl and stir well with a large metal spoon. Press the mixture into the tin and level the surface using the back of the spoon.
Step 5:
Chill in the refrigerator for at least four hours or overnight, until set. When set, run a round bladed knife around the edge of the cake and turn out of the tin. Turn the cake over and transfer to a plate.
Step 6:
In a medium saucepan gently heat the milk and remaining butter until melted, then remove from the heat, add the icing sugar and cocoa powder to the pan and beat until smooth using a wooden spoon.
Step 7:
Spread the icing over the top of the cake using a small palette knife and leave to set for about 30 minutes.
