1 cup oil
2 tsp vanilla extract
2 tbspn strong coffee
1/4 cup cocoa
1 cup sugar
1 cup milk
4 tsp baking powder
11/2 cup flour
1 large peppermint crisp choc
Beat eggs and sugar.
Mix cocoa, coffee , vanilla oil n milk whisk well
Add to egg mixture.
Fold in flour and baking powder.
Add chopped peppermint choc
Pour in 2 greased 9 inch tins
Bake at 170 deg for 55-60 mins.
Sandwich with buttercream n top with crushed chocolate
Prepared, tried and tested by: Charmaine Pillay
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