2½ cups (625ml) cake flour
½ tsp (3ml) salt
2 tbsp (30ml) cocoa powder
1½ cups (375ml) castor sugar
1 tsp (5ml) vanilla extract
1 cup (250ml) NESTLÉ IDEAL EVAPORATED MILK
1 tsp (5ml) red food colouring (preferably powder)
1 tsp (5ml) vinegar
1 tsp (5ml) bicarbonate of soda
1 x 360g NESTLÉ TREAT
200ml NESTLÉ CREAM
½ tsp (3ml) chopped mint
Heat oven to 170ºC. Grease a 24cm cake pan well. Sift together 2½ cups (625ml) cake flour, ½ tsp (3ml) salt and 2 tbsp (30ml) cocoa powder.
Beat 230g butter until light and fluffy then gradually add 1½ cups (375ml) castor sugar, then two eggs one at a time, beating well between additions.
Add 1 tsp (5ml) vanilla extract.
Whisk 1 cup (250ml) NESTLÉ IDEAL EVAPORATED MILK and 1 tsp (5ml) red food colouring (preferably powder).
Have your mixer on low speed, then add the flour mixture and the milk mixture to the butter mixture in 3 batches, starting and ending with the flour mix.
Combine 1 tsp (5ml) vinegar and 1 tsp (5ml) bicarbonate of soda and allow to fizz.
Fold gently into the batter.
Pour into the prepared tin and bake for 25-30 minutes.
Remove from oven and leave to cool.
To make the filling, mix 1 x 360g NESTLÉ TREAT, 200ml NESTLÉ CREAM and ½ tsp (3ml) chopped mint together.
Once the cake has cooled, remove from the pan and cut the cake in half, horizontally. Spoon the filling onto the bottom layer and place the second half on top.
Pour the remainder over the top of the cake.
To decorate, sprinkle with beetroot powder, beetroot chips and fresh mint leaves.