WET INGREDIENTS:
4 eggs
230g stork baking margarine
1 3/4 cup white sugar
2 tsp caramel essence
1/2 cup hot water
1 cup sour cream
DRY INGREDIENTS:
2 cups flour
1 tsp salt
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
3/4 cup cocoa powder
METHOD :
Sift all dry ingredients and set aside.
Cream butter, essence and sugar until light and pale. Add eggs one egg at a time. Sift in half the dry ingredients and fold. Add your sour cream and fold. Add remaining dry ingredients and fold again.
Add hot water and fold.
Transfer to you baking pans and bake at 160 degrees for 35 mins or until toothpick comes out clean.
Caramel whipped cream.
Whip 250ml cream and 1 tin Nestlé caramel treat until slightly thick.
Add the whipped caramel and cream on your first layer of cake , then add a layer of crushed oreos. Continue with the second layer.
NOTES:
Make sure all ingredients are at room temperature before baking
Pre heat oven for 30 mins before baking
Make sure cream is cold before whipping.
