Dry ingredients:

  • 1 ½ cups caster sugar
  • 1 1/3 cups plain flour
  • ½ cup cocoa powder
  • 1 ½ tsp bicarbonate of soda
  • ½ tsp fine salt

Wet ingredients:

  • ¾ cup buttermilk
  • ¾ cup cooled brewed coffee
  • 1/3 cup vegetable oil
  • 2 medium sized eggs
  • 1 tsp vanilla extract.

For the ice-cream:

  • 600mls fresh cream
  • 397gm tin sweetened condensed milk
  • 2 tsp vanilla extract
  • Sprinkles or crumbed Oreo biscuits

__Method: __

Preheat oven to 160oC fan forced or 180oC regular.

Line a lamington tin (approx. 26cms x 39cms) with baking paper.

In a large bowl, sift the dry ingredients together and combine with a whisk.

Add the wet ingredients and whisk vigorously for about a minute.

Pour batter into tin and bake for 30-35 minutes until a tester inserted into the centre of the cake comes out clean.

Cool cake in tin until cold.

Cut cake in half along the long axis.

Place the two cake halves into a large plastic container and place in the freezer. The two cake halves should not be on top of each other at this stage. Chill while you make the ice-cream filling.

Whip fresh cream until soft peaks form.

Add the sweetened condensed milk and vanilla extract and beat until the ice-cream mixture is firm.

Remove cakes from the freezer and spread the ice-cream on top of both cakes. Arrange so that one cake is on top of the other. Add sprinkles on top or crumbed Oreo biscuits to the top of the cake as desired.

Freeze until serving (at least 2 hours).

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