Nut & caramel chocolate cake

With a cake in the freezer and lollies in the pantry, it takes just minutes to make this decadent dessert.
Preparation Time 10 - 15 minutes


Ingredients (serves 8)
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
Woolworths Select Hard Set Chocolate Topping, to serve

Method
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.
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.

Notes & tips
Don't thaw the cake. It's easier to decorate when frozen and this won't affect the flavour - it will taste like ice-cream cake.

Variations:
For a change, swap the topping for melted white chocolate in step 2.
Black forest chocolate cake: Omit the Whittaker's Peanut Slab and Werther's Original Classic Cream Candies. In step 2, arrange thawed frozen cherries on top of the cream.
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Source
Good Taste - October 2008, Page 58
Recipe by Alison Roberts & Wendy Quisumbing