Choc caramel dessert lasagna

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Unwrap and slightly thaw frozen cakes. Use a large serrated knife to cut each cake in half horizontally.

Step 2

Place the iced half of 1 cake in a 20cm square baking dish. Use two-thirds of the base of 1 cake to cut and fill any gaps in the dish to completely cover the base.

Step 3

Spoon caramel over the top of the assembled cake and use the back of the spoon to gently spread all over (the cake may not be fully covered).

Step 4

Combine the milk and mousse mix in a bowl and prepare the mixture following the packet directions. Spread over the caramel layer and smooth the surface. Place in the fridge for 1 hour or until set.

Step 5

Place the remaining iced cake half, iced side up, on top of the mousse layer. Use two-thirds of the remaining cake base to cut and fill any gaps. (Save the offcuts for a treat!)

Step 6

Use electric beaters to whisk the cream in a bowl until firm peaks form. Spread over top of the cake. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.

Step 7

To serve, sprinkle with chopped chocolate almonds and drizzle with extra caramel.