Double Layered Choc-Mint Cake

Cake Method

Step 1: Preheat the oven to 180 ˚C. 

Step 2: Generously grease and lightly flour 2 cake pans with approximately 20 cm diameter. When using a non-stick cooking spray, ensure that the pan is sprayed well. 

Step 3: Empty the cake mix into a medium sized mixing bowl. 

Step 4: Mix the liquids and eggs together and add into the bowl with the cake mix.

Step 5: Using a spatula, blend until the ingredients are just combined. 

Step 6: Mix with an electric beater for 2 minutes (on high speed). Ensure that all dry ingredients are mixed into the batter, by scraping off the sides of the bowl during mixing. 

Step 7: Pour the mixture into the greased pans evenly and bake for ±40 min or until a skewer comes out clean when inserted through the center. Baking times may vary. 

Step 8: Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then remove from the pans and cool completely. 

Step 9: Sandwich the two cake layers using half of the icing. Use the other half of the icing to ice the top of the cake.  Step 10: Decorate with caramel treat and mint leaves (optional).

Chocolate Flavoured Icing Method:

Step 1: Beat the softened butter or margarine until light and creamy.

Step 2: Add the icing mix gradually and beat well until the icing is thick Step 3: Add the milk and beat. If the icing is too thick, add a little milk until desired consistency is reached. 

Toppings:

Caramel treat and mint leaves for decoration

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