|90-125 ml||cocoa powder|
|750 ml||flour — cake|
|350-500 ml||white sugar|
|10 ml||Robertson's bicarbonate of soda — sifted|
|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|
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.