Name: Peppermint crisp cake
Prep time: 2 min
Cook time: PT30–40M
Total time: 32 min
Yield: 16 servings
Cuisine: Desserts & Baking
Ingredients: For the chocolate sponge: ,canola oil 1 1⁄2 cups,sugar 600g,free-range eggs 9,smooth apricot jam 6T,boiling water 3cups,instant coffee granules 2T,self-raising flour 840g,bicarbonate of soda 3t,cocoa powder 70g,salt 1 1⁄2 t,Caramel Treat, stirred until smooth and spreadable 2 x 360g cans,Nutella, for spreading 2 x 680g jars,Peppermint Crisp, chopped 3 x 49g bars,For the stabilised whipped cream: ,gelatine powder 2t (or 1 leaf),cold water 2T,cold whipping cream 2cups,vanilla extract 1t

Birthday cake

Peppermint crisp cake

30–40 minutes

Birthday cake

Dairy-free chocolate birthday cake

1 hour

Afternoon tea

White chocolate sponge with butterscotch sauce

1 hour 40 minutes

Afternoon tea

Chocolate-and-cornflake cake

40 minutes

Birthday cake

Red velvet cupcakes

18-20 minutes

Birthday cake

Classic birthday cake

40 minutes

Birthday cake

Flop-proof chocolate cake

40 minutes

Birthday cake

Black sesame-and-honey cake

45 minutes

Layered ice-cream cake with peppermint caramel

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus overnight freezing time

Ingredients

1 x 600 g Woolworths caramel sponge cake
1 x 600 g Woolworths chocolate sponge cake
1 litre Woolworths Madagascan vanilla ice cream
1 litre Woolworths triple caramel ice cream
1 litre Woolworths Tin Roof ice cream
1 x 360 g can mint-flavoured Caramel Treat

Method

1. Grease 2 x 22 cm springform cake tins.

2. Separate the sponge cake layers and place a layer of caramel cake in the bottom of each cake tin. Top with the vanilla ice cream and place in the freezer to set.

3. Once frozen, top with a layer of chocolate cake and top with caramel ice cream. Place back into the freezer. Repeat with another layer of chocolate cake and the Tin Roof ice cream. Top with the last layer of caramel cake and freeze overnight, or until set.

4. Just before serving, remove from the freezer and remove from the tins. Stack the cakes on top of each other, then top with the Caramel Treat. Slice to serve.

Find more ice-cream recipes here.

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Peppermint crisp cake

Dairy-free chocolate birthday cake

White chocolate sponge with butterscotch sauce

Chocolate-and-cornflake cake

Red velvet cupcakes

Classic birthday cake

Flop-proof chocolate cake

Black sesame-and-honey cake

Gluten-free chocolate striped Swiss roll cake

The best-ever three-milk cake

Reduced sugar chocolate-cherry sour cream cake