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Nut & caramel chocolate cake

  • 0:10 Prep
  • 8 Servings


  • 1 x 540g pkt frozen Sara Lee Chocolate Bavarian cake
  • 1 x 300ml ctn thickened cream
  • 1 x 50g bar Whittaker's Peanut Slab Milk Chocolate, coarsely chopped
  • 1 x 50g pkt Werther's Original Classic Cream Candies, coarsely chopped
  • Ice Magic chocolate topping, to serve


  • 1
    Remove the cake from the freezer. Use a balloon whisk or an electric beater to beat the cream in a bowl until firm peaks form. Combine the chocolate and candy in a bowl.
  • 2
    Spread the cream over the top of the cake. Top with the chocolate mixture. Cut into wedges and divide among serving plates. Drizzle over the chocolate topping. Set aside for 5 minutes to set. Serve.

Source: taste.com.au


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