Peppermint Crisp cake

1 Stacked cake serving Prep: 25 mins, Cooking: 50 mins
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A delicious cake version of the classic Peppermint Crisp tart!

By YOU August 21 2017
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Ingredients (13)

90-125 ml cocoa powder
750 ml flour — cake
350-500 ml white sugar
10 ml Robertson's bicarbonate of soda — sifted
160 ml oil
30 ml vinegar
10 ml vanilla — essence
500 ml water — cold
360 g Caramel Treat
250 ml cottage cheese — creamed
69 g each chocolate
250 ml cream — chilled, whisked
fresh mint — to garnish
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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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