Peppermint crisp cake recipe
(Recipe: Foodies of SA)
Ingredients
For the cake
1½ cups (352g) butter, at room temperature
1½ cups (300g) white sugar
4 large eggs, at room temperature
1 tsp vanilla essence
2¾ cups (350g) cake flour
2½ tsp baking powder
½ tsp salt1 cup milk
For the caramel icing and decoration
1 tin (360g) caramel dessert
½ cup (113g) butter, at room temperature
1½ cups icing sugar
2 slabs (49g each) peppermint chocolate
1 packet (40g) mini coconut biscuits
