This make-ahead dessert 'lasagne' will be a hit with your family and friends!
540g packet chocolate fudge cake mix
300ml tub thickened cream, whipped
1 cup white mini baking marshmallows (50g)
Sifted cocoa powder, to decorated
280g packet pink and white marshmallows
2½ cups milk
2 x 65g sachets chocolate-flavoured creamy mousse mix
Grease a medium roasting pan (top measure 23cm x 33cm x 6cm deep). Line base and sides with baking paper, extending paper 3cm above pan edges.
Prepare cake mix according to packet directions, reserving frosting mix sachet for another use. Pour into prepared pan. Spready evenly.
Cook in a moderately slow oven (160C) for about 30 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 15 minutes. Using paper as a guide, lift cake onto a wire rack to cool.
To make marshmallow mousse, place marshmallows with ½ cup of the milk in a medium saucepan over a medium to low heat. Stir until just melted. Transfer to a large bowl of an electric mixer. Cool for 10 minutes.
Add remaining milk to marshmallow mixture. Sprinkle over mousse mix sachets. Beat on low speed for 1 minute until combined. Increase speed to medium to high. Beat for a further 7 to 8 minutes, or until thick and fluffy.
Grease and re-line same, clean roasting pan with baking paper.
Using a large serrated knife, cut cake horizontally in half. Invert top layer and place in pan. Spread over half the mousse. Place the base, cut-side down over mousse, pressing lightly. Remove lining paper. Spread with remaining mousse. Cover. Refrigerate overnight to set.
To serve, spread cream over top of mousse, leaving a 2cm border around edges. Sprinkle with mini marshmallows. Lightly dust with sifted cocoa. Cut into squares.
TIP! Roasting pan is available from major supermarkets. We used Aeroplane Chocolate-flavoured Creamy Mousse Mix. Dessert can be made up to two days ahead.