Profiterole Surprise Cake

serves 8

Ingredients
180g unsalted butter, chopped
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
2 cups self-raising flour, sifted
2/3 cup buttermilk
8 pack choc coated, custard-filled profiteroles
1/4 cup flaked almonds
icing sugar, to serve

1. Preheat oven to 180°c. Grease a deep, 20cm round cake pan and line base with baking paper.

2. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until pale and creamy. Add eggs one at a time, beating well after each. Gently fold in flour and buttermilk in alternate batches.

3. Spoon half of the mixture into prepared pan. Press profiteroles into batter then cover with remaining cake batter. Scatter almonds over surface.

4. Bake for 40-45 minutes, or until cooked when tested. Cool in pan for 5 mins before transferring to a wire rack to cool completely before serving.

TIP:
You can whip this up in even quicker time by using a plain packet cake mix.