Preheat oven to 180°C/160°fan/Gas 4. Grease and line three 18cm (7in) round sandwich tins
Cream together caster sugar, 175g (6oz) butter and treacle until light and fluffy.
Beat in eggs, one at a time, each with 1 tablespoon flour.
Fold in remaining flour, cocoa and 2 tablespoons milk, then spoon into prepared tins.
Bake for about 20 minutes or until springy to touch. Cool on a wire rack.
Beat together peanut butter with icing sugar and remaining butter. Add 1-2 tablespoons milk, if necessary. Use to sandwich cakes together. Spread remainder on top, add popcorn and drizzle with toffee sauce, if using.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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