CARAMEL PRETZEL CAKE

SERVES 12 PREP 25 MINS COOK 45 MINS + COOLING

250g butter, softened 1 ½ cups caster sugar 4 eggs 2 tsp vanilla extract 4 cups self-raising flour 1 1/3 cups milk

CARAMEL ICING

180g butter, softened 1 ½ cups brown sugar ½ cup cream 5 ½ cups pure icing sugar, sifted 200g pretzel twists

1 Preheat oven to moderate, 180°C. Grease and line base and sides of 2 deep 20cm round cake pans.

2 In a bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition. Scrape down sides of bowl. Beat in essence.

3 Transfer mixture to a large bowl. Fold in flour, alternating with milk and beginning and ending with flour. Divide mixture equally between prepared pans and level surface. Bake 45 mins or until a skewer inserted comes out clean. Cool in pan 5 mins, transfer to a wire rack to cool.

4 CARAMEL ICING Meanwhile, in a small saucepan, combine butter and brown sugar on low, stir 5 mins until sugar dissolves. Add cream, cook 2 mins until combined. Transfer to a large heatproof bowl. Whisk in icing sugar, whisking until smooth (add a few drops hot water if needed). Chill 10 mins, stirring occasionally.

5 Trim tops of cakes to level. Spread top of one cake with 1/ 3 icing. Top with second cake. Spread remaining icing over top and side of cake and cover with pretzels.