1 cup sugar
1⁄2 cup oil
1 teaspoon vanilla essence
1⁄2 cup boiling water
3 tablespoon Cocoa
1 1⁄2 cups flour
3 teaspoon baking powder
1 cup sugar
3⁄4 cups water .
1 cup icing sugar
2 tablespoon crunchy peanut butter
125ml beaten fresh cream
2 tablespoon caramel treat
Chocolate sauce :
1 cadburys dairymilk
1 block dark chocolate
125ml fresh cream
You can even warm some caramel treat and pour over the sauce while decorating .
Preheat the oven to 180 degrees
Beat the eggs and sugar until fluffy add the oil and vanilla essence .
Mix the boiling water and cocoa set aside .
Add the flour and baking powder to the egg mixture and lastly add the water mixture to the batter , mix until well combined .
In a round or square baking tin add the batter ( make sure the tin is greased ) . Bake for 15 minutes or until done .
In the meantime add the sugar and water to a pot and make a runny sugar syrup .
Beat together the butter and sugar until close to white . Add the peanut butter and the fold in the sift beaten cream as well as the caramel treat .
Melt everything together in a pot .
As soon as the cake comes out of oven poke some holes with toothpick , and pour the very hot sugar syrup evenly .
Allow cake to cool completely .
Frost the cake all around evenly
Pour the sauce over
Garnish with peanuts or anything of your choice .