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18 servings, 1 pie (72 g) each
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Line bottoms of 2 (9-inch) round pans with waxed paper; lightly spray with cooking spray. Prepare batter as directed; pour into prepared pans. Bake 22 to 25 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely. Prepare marshmallow mixture as directed. Place 1 cake layer, top-side down, on plate; top with marshmallow mixture. Top with remaining cake layer, top-side up. Sprinkle with 1 Tbsp. sugar.
Cakes can be baked ahead of time. Cool, then place on platter. Cover tightly with plastic wrap. Store at room temperature up to 2 days. Prepare marshmallow filling just before serving. Use to fill cakes as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I found this recipe very easy to make. The pies are soft/tender. Good sweetness for such a pie. The neighbours really enjoyed them on our winter festival.