Choc Caramel Cake

INGREDIENTS

Cake:
4 extra large eggs
½ cup milk
60g butter
2 teaspoon baking powder
1 ¼ cups castor sugar
1/2 teaspoon vanilla essence
1 ½ cups flour
2 heap tablespoon cocoa

Topping:
¾ tin caramel treat
1 slab chocolate
Flake and chopped pecan nuts to decorate

METHOD

Cake:
Beat egg whites stiff. Gradually add sugar then yolk and vanilla essence. Beat well.
Bring milk and butter To a boil. Add cocoa to it.
Gradually fold in sifted dry ingredients to eggs mixture alternately with boiled mixture.
pour into 2 well greased cake pans.
bake in preheated oven at 200°c for approx 20 minutes.

topping:
Melt chocolate over boiling water. Stir in caramel treat.

Once cake is cool spread with topping between layer and over top of cake. Decorate with flake and pecan nuts.

INFO & TIPS

This is a Soft and light sponge cake. Place sponge cake mixture while warm into oven and sift flour thrice for a lighter cake.

For a plain sponge cake omit cocoa, Or a coffee cake add 2 heap tbl coffee to milk and butter.

For different toppings:
caramel treat can be beaten and spread over cake alone. Chopped pecans go well with it.

1 tin caramel treat can be mixed with a small nestle cream and caramel sauce poured over cake.

I slab chocolate can be heated on a low heat while stirring with a small nestle cream for chocolate ganache or 1 tbl nutella can be added to choc and nestle cream for a difference
Zaakirah

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