Caramel Mud Cake

Serves 10, Prep and Cook: 1 hour, 45 mins

New Idea - - New Food Ideas -

200g un­salted but­ter, chopped 1 cup White Choc Melts (175g) 1 cup brown sugar, firmly packed ¾ cup milk 2 tblsps golden syrup 1 cup self-rais­ing flour 1 cup plain flour 2 eggs, lightly beaten 2 tsps vanilla ex­tract

IC­ING ½ cup brown sugar, firmly packed 2½ tblsps milk 1¼ cups ic­ing sugar mix­ture

1 Grease a 20cm round cake pan. Line base and side with bak­ing pa­per, ex­tend­ing pa­per 2cm above pan edge. 2 Place but­ter, choco­late, sugar, milk and syrup in a large saucepan. Stir over a medium to low heat un­til but­ter is melted and mix­ture is smooth. Don’t boil. Re­move. Trans­fer to a large bowl. Stand for 15 min­utes. 3 Add com­bined sifted flours to choco­late mix­ture. Whisk un­til smooth. Whisk in eggs and vanilla. Pour into pre­pared pan. 4 Cook in a slow oven (150C) for about 1 hour 10 min­utes to 1 hour 20 min­utes, or un­til a skewer in­serted into the cen­tre comes out clean. Re­move. Stand in pan for 30 min­utes. Trans­fer to a wire rack to cool com­pletely. 5 To make ic­ing, stir brown sugar and milk in a medium saucepan over a low heat un­til sugar is dis­solved. Don’t boil. Re­move. Add ic­ing sugar. Stir un­til smooth and thick. 6 Spoon warm ic­ing over cake. Stand at room tem­per­a­ture un­til set be­fore serv­ing.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.