Caramel Mud Cake
1 1/4 c unsalted butter, chopped 1 1/4 c white chocolate, chopped
2 1/4 c firmly packed brown sugar 1 1/2 c water
1 tsp. vanilla extract 3 eggs, beaten lightly
2 c plain flour 2/3 c self-raising flour
Carmel Frosting
1/2 c butter, chopped 1 c firmly packed brown sugar
1/3 c milk 1 1/2 c sifted icing sugar
1. Preheat the oven to slow (150 degrees Celsius). Grease and line the base and
side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the
pan.
2. Combine the butter, chocolate, sugar and warm water in a medium saucepan,
whisk over low heat until the chocolate is melted and sugar is dissolved. Transfer
mixture to a large bowl, cool for 15 minutes.
3. Whisk in vanilla and eggs, then combined sifted flours. Pour mixture into
prepared pan. Bake in a slow oven for about 2 hours. Cover cake loosely with foil if
it is over-browning.
4. Cool the cake in the pan covered with a clean tea towel.
5. Caramel Frosting: Melt the butter in a small pan, stir in the brown sugar and milk
then bring to the boil. Cook, stirring, for about 3 minutes, cool. Add enough sifted
icing sugar mixture to give a spreading consistency, stir until smooth. Spread cold
cake with Caramel Frosting.
- Serves 12 - Prep.: 30 min. and cooking tiime: 2 hours, 10 minutes - can be made
4 days ahead, store in airtight container at room temp. - uniced cake suitable to
freeze
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