175ml cocoa powder
175ml plain yogurt
3 cups of self raising flour
1 tablespoon of vanilla essence
1 1/2 cups of white sugar
6 eggs
375g margarine /butter
360g caramel treat
250ml whipping cream
49g peppermint crisp chocolate

-Preheat oven to 180 ° Celsius
Crease 8inch round baking tin and put it aside
-Beat Margarine,vanilla and sugar together until fluffy.
-Add the eggs and sift in the flour and cocoa powder.
-Finally add yoghurt and stir until combined

Divide the cake batter evenly between the prepared tins and bake for 45 minutes or until the cakes are golden.
Remove from oven and allow to cool a little in the tin.

Whip the cream until it starts to thicken,Spread with caramel and the whipped cream on top of the caramel layer and sprinkle with peppermint mint chocolate.

Refrigerate for 1 hour to set and serve..

Credit: Cooking with Metjie

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