Name: Chocolate mint caramel cake
Yield: Make
Ingredients: 500g Snowflake Easymix chocomint muffin; 125ml cooking oil; 150ml milk or water; 360g can of Caramel Treat; 3 extra-large eggs; 40g chocolate mint crisp for topping

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Recipe Rating

Preparation Time: 20 minutes

Cook Time: 45 minutes

Serves: Make 1 two-layer cake

This cake is a serious showstopper!

Ingredients

500g Snowflake Easymix chocomint muffin

125ml cooking oil

150ml milk or water

360g can of Caramel Treat

3 extra-large eggs

40g chocolate mint crisp for topping

Method

Place premix into a mixing bowl. Lightly beat eggs, oil and milk together. Add to premix and mix with a spoon or whisk until just combined. Do not over-mix.
Spoon mixture into two lined and greased 20 cm round cake pans and bake in a preheated oven at 180 °C for about 20 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.
Sandwich cake layers with half the caramel. Use remaining caramel to cover and pipe rosettes on top of cake. Sprinkle extra chocolate mint crisp over.