Peppermint caramel crisp cake 6"

Name: Peppermint caramel crisp cake 6"
Total time: 14400 s
Yield: 6 people
Cuisine: South African
Ingredients: 1 kg flour; 500 g sugar; 250 g margerine; 6 eggs; 6 tsp baking powder; 10 ml vanilla essence; 3 tbsp cocoa powder; 600 ml milk; 2 ml salt; 500 ml cream; 2 bars mint crisp chocolate; 1 tin caramel

Mpho Motsamai @cook_28347923

This is a double recipe for cake and a single recipe for the caramel filling. I always love making this simple and easy dessert and seemingly people love having dessert with cake so why not mix the two together 😁.

Mpho Motsamai @cook_28347923

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Ingredients

4 hours

6 people

1 kgflour
500 gsugar
250 gmargerine
6eggs
6 tspbaking powder
10 mlvanilla essence
3 tbspcocoa powder
600 mlmilk
2 mlsalt
500 mlcream
2 barsmint crisp chocolate
1 tincaramel

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Steps

4 hours

1

Cream your butter and sugar together till pale and fluffy
2

Add in your eggs one at a time and mix till fully combined.
3

Add your vanilla essence and salt and mix
4

Sift in your flour, cocoa powder and baking powder and milk(100ml at a time), mix till fully combined
5

Keep adding milk until your desired consistency is achieved.
6

Pour mixture into already prepared pans. The mixture should cover half the pan.
7

Bake at 180°C for 30 mins or until the skewer comes out clean.
8

Whip your cream till medium peak.
9

Add your caramel to the cream and whip till stiff peak.
10

Chop up 1 bar of chocolate and add that to your mixture. The other bar will be used for decorating the cake.
11

Once your cakes have cooled down you can start layering and decorating your cake.