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| Caramel Cake |
- 1 cup margarine
- 1/2 cup cocoa
- 1 cup water
- 1 3/4 cups flour
- 2 eggs
- 1 1/2 cups sugar
- 200 ml milk
- 5 ml caramel essence
- 380 g can of condensed milk
- 1 cup sugar
- 125 g butter
- 1/4 cup golden syrup
- salt flakes
- 100 ml cream
- 100 g milk chocolate
- 150 g Mars Bar (or some other caramel/fudge chocolate)
Directions:
1. Preheat the oven to 180C.
1. Preheat the oven to 180C.
2. Melt margarine and then add the cocoa and water and heat until warm. Set aside.
3. Whisk together the eggs and sugar in a bowl. Add caramel, milk and flour. Stir in the cocoa/margarine mixture and mix well. Pour into the prepared pan and bake for 60 minutes.
4. To make the filling put all the ingredients (except salt) into a saucepan and mix on a low heat until the sugar and butter have melted.
5. Bring the mixture to a boil and then turn down to a simmer and stir continuously for 15 minutes until the caramel is darker. Add a bit of salt. Leave to cool.
6. To make topping melt all the ingredients in a saucepan. Once the cake is cool cut in half and spread the caramel layer on the bottom half and then top with the second half of cake. Spread the topping over the cake.
