CHOCOLATE CARAMEL CHEESECAKE CAKE
113 grams butter
1/2 cup canola oil
1 cup coca cola
3 tablespoons cocoa
2 cups plain flour
2 cups sugar
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1 teaspoon bicarb soda
preheat oven to 180c. line a swiss roll tray with baking paper.
place sugar, salt and flour in a large mixing bowl. put aside.
in a small pot, over a medium heat, bring the butter, oil, cocoa and coca cola to the boil, stirring.
using an electric mixer, add hot mixture into flour and sugar and beat well.
add milk, eggs, vanilla and bicarb soda and beat well.
pour into tray.
cook 20 -25 mins or until a skewer comes out clean.
about an hour before serving make the cheesecake filling.
500 grams cream cheese, softened
1 can nestles caramel top and fill
with an electric mixer, beat cream cheese until smooth.
add the caramel and beat till well combined.
refrigerate for an hour.
2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon butter
approx 3 tablespoons milk
beat all together, adding milk a bit at a time until spreading consistency.
cut cake in half width ways.
place 1 piece on a plate.
cover with caramel cheesecake.
place other piece of cake on top of cheesecake.
spread with icing.