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
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