Peppermint Crisp cake
Ingredients
90-125 ml cocoa powder and extra for dusting
750 ml (3 c) cake flour
350-500 ml white sugar (depending on sweetness preference)
10 ml (2 t) bicarbonate of soda, sifted
160 ml (⅔ c) oil
30 ml (2 T) vinegar
10 ml (2 t) vanilla essence
500 ml (2 c) cold water
FILLING AND TOPPING
1 can (360 g) caramel condensed milk
250 ml (1 c) creamed cottage cheese
4 bars (69 g each) Peppermint Crisp chocolate
250 ml (1 c) cream, chilled and stiffly whipped cocoa powder for dusting
mint leaves to garnish
Preheat the oven to 180 °C. Grease two 20-cm cake tins. Dust with cocoa powder.
You may also like: Peppermint Crisp fudge brownies
1: Cake Sift together the dry ingredients in a mixing bowl.
2: Beat together the oil, vinegar, vanilla essence and cold water. Pour over the dry ingredients and mix well.
3: Divide the batter between the cake tins and bake for 40-50 minutes or until done. Leave to cool slightly and carefully halve each cake horizontally.
4: Filling and topping Mix the caramel condensed milk and cottage cheese.
5: Break 3 of the chocolate bars into pieces.
6: Put a cake layer on a plate, spread a layer of the caramel mixture over and scatter Peppermint Crisp shards on top. Repeat the layers ending with caramel mixture.
7: Top the cake with dollops of cream. Break the remaining chocolate bar and scatter the shards over the cream. Dust with cocoa powder and garnish with mint leaves.
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