Name: Hot chocolate caramel cake
Yield: serving
Cuisine: Bake
Ingredients: 25.00 g cornflour; 190.00 g flour cake; 5.00 ml Baking powder; 20.00 g cocoa powder; 4.00 ml Bicarbonate of soda; 1.00 ml salt; 2.00 ml mixed spice ground; 260.00 g castor sugar; 125.00 g butter; 2.00 eggs large; 5.00 ml vanilla essence; 250.00 ml sour cream; 125.00 ml evaporated milk; 190.00 g Nestlé Caramel Treat; 190.00 g Nestlé Caramel Treat; 50.00 ml nestlé dessert cream or fresh cream

Recipe Disclaimer

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Ingredients (16)

CAKE MIXTURE

25.00 g	cornflour
190.00 g	flour — cake
5.00 ml	Baking powder
20.00 g	cocoa powder
4.00 ml	Bicarbonate of soda
1.00 ml	salt
2.00 ml	mixed spice — ground
260.00 g	castor sugar
125.00 g	butter
2.00	eggs — large
5.00 ml	vanilla — essence
250.00 ml	sour cream
125.00 ml	evaporated milk

FILLING

190.00 g

Nestlé Caramel Treat

TOPPING

190.00 g	Nestlé Caramel Treat
50.00 ml	nestlé dessert cream — or fresh cream

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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.