This cake is a favourite with my 2 stepsons. Super easy to make and I really shouldn’t eat the leftover caramel oops!! But it tastes so good!!
200g softened butter
3 tbsp smooth peanut butter
4 large eggs
200g caster sugar
150g natural yoghurt
200g SR flour
For the filling
2 tbsp peanut butter
3 tbsp carnation caramel
100g milk chocolate
2 tbsp milk
50g salted peanuts
2oz caster sugar
Heat oven to 180°. Butter and line 2 sandwich tins.
Using electric hand beaters, beat the butter, peanut butter, eggs sugar and yoghurt till smooth. Fold in flour then split mixture between the tins.
Bake for 30 minutes till risen and golden. When ready leave to cool for 5 mins then turn out onto a cooling tray.
Meanwhile, into a small pan, place the sugar into the pan and turn heat on gently and melt sugar. When sugar has melted and turned to caramel, take off heat and add peanuts. Once coated turn out onto baking parchment and leave to cool.
Melt chocolate and when melted stir in the milk and mix until smooth.
To assemble, place one half onto a plate, spread the peanut butter and caramel over. Place other half on top. Top with the chocolate and then scatter with the peanut caramel (which you have broken into pieces).
Enjoy with a cup of Lakeland special tea! X