Peppermint Crisp cake


Peppermint Crisp, cake, South African recipes, cho

Ingredients 15
Servings 1 cake
Time 25 mins

Ingredients

  • Cake:
  • 90-125
    ml
    cocoa powder and extra for dusting
  • 3
    c
    cake flour
  • 350-500
    ml
    white sugar
  • 2
    tsp
    bicarbonate of soda - sifted
  • 2/3
    c
    oil
  • 2
    Tbs
    vinegar
  • 2
    tsp
    vanilla essence
  • 500
    ml
    cold water
  • Filling and topping:
  • 1
    can
    caramel condensed milk
  • 250
    ml
    creamed cottage cheese
  • 4
    bars Peppermint Crisp chocolate (69 g each)
  • 250
    ml
    cream, chilled and stiffly whipped cocoa powder for dusting
  • mint leaves to garnish
 

Method

40-50 mins
 

Preheat the oven to 180°C. Grease two 20-cm cake tins. Dust with cocoa powder.

Sift together the dry ingredients in a mixing bowl.

Beat together the oil, vinegar, vanilla essence and cold water. Pour over the dry ingredients and mix well.

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.

Filling and topping:

Mix the caramel condensed milk and cottage cheese.

Break 3 of the chocolate bars into pieces.

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.

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.

Recipe reprinted with permission of YOU.

ALSO TRY:
Peppermint Crisp waffles
Peppermint Crisp tart
Peppermint Crisp blondies

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