This yummy morsel was for another office birthday…. This time Linda’s.
Delicious caramel mud cake with caramel icing and Tim Tam truffles…. How can you go wrong??
Caramel Mud Cake
225g good white chocolate (I use Cadbury Dream)
3 cups brown sugar
1½ cups milk
2 ¼ cups plain flour
¾ cup SR flour
1 ½ tsp vanilla essence
1 can of top n fill caramel
Grease and line base and sides of cake pan (25cm round or 23cm square) with baking paper, bringing paper 5cm above side of pan.
Combine chopped butter, chopped chocolate, sugar and milk in saucepan and stir over low heat until chocolate is melted and sugar dissolved. Transfer Mixture to a bowl, stir in Top n fill and let cool for 15 minutes.
Stir in sifted flours, essence and lightly beaten eggs. Pour mixture into prepared pan.
Bake in moderately slow oven for approx 2 ¼ hours.
Cool cake in pan.
*** Note: I wrap the outside of the cake pan with strips of towel that I soak in water first… this stops the cake from burning on the outside and helps to keep it flat unless it rises above the tin.
½ cup brown sugar
2 tbsp thickened cream
60g butter, chopped
1 ½ cups icing sugar
¼ cup white chocolate buttons
Place brown sugar, cream, butter and chocolate buttons in a saucepan and heat until butter and chocolate have melted.
Remove from heat and gradually stir in the sifted icing sugar to a spreadable consistency.
Spread or pipe icing quickly over the cooled caramel mud cake before it set.