Hot chocolate caramel cake

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • CAKE MIXTURE
  • 25
    g
    cornflour
  • 190
    g
    cake flour
  • 5
    ml
    baking powder
  • 20
    g
    cocoa
  • 4
    ml
    bicarbonate of soda
  • 1
    ml
    salt
  • 2
    ml
    mixed spice
  • 260
    g
    castor sugar
  • 125
    g
    butter
  • 2
    large eggs
  • 5
    ml
    vanilla essence
  • 250
    ml
    sour cream
  • 125
    ml
    Nestlé Ideal Evaporated Milk
  • FILLING
  • 190
    g
    Nestlé Caramel Treat
  • TOPPING
  • 190
    g
    Nestlé Caramel Treat
  • 50
    ml
    Nestlé Dessert Cream or fresh cream
 

Method

 
CAKE: Grease a 23 cm fluted ring tin. Sift cornflour, flour, baking powder, cocoa, bicarbonate of soda, salt and mixed spice together in a bowl. Place castor sugar, butter, eggs and vanilla essence in a large mixing bowl and beat well to combine. Stir in the flour mixture alternately with the sour cream and evaporated milk. Pour half the batter into the prepared tin. Spoon in the caramel. Pour in the remaining batter. Bake in preheated 180 ºC oven for 45 minutes, or until golden brown. Remove from the oven and allow to stand for 10 minutes. Invert onto a cooling rack. GLAZE: Heat the caramel with the cream. Beat well until smooth. Pour over the warm cake.
 

Read more on: bake
 

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