This is another family favourite that apparently I don’t make often enough! I made it today for work colleagues (panic not, I saved some for the offspring, no starving teenagers here) in exchange for donations to my favourite charity, The Teenage Cancer Trust. If the urge takes you, please donate! http://www.justgiving.com/jackclark
This recipe was in a magazine on a promotional piece for Carnation Caramel. I haven’t tweaked it at all, tis a very reliable cake. It serves 12 comfortably as a two tier cake. I usually is make it into two single layered cakes as it really is quite rich so in theory you only need a small piece! It also is gorgeous if you give it 30 seconds or so in the microwave (you will have to experiment with yours) and then dollop some double or clotted cream on the top. Yum.
- 175g Self Raising Flour
- 2 1/2 tablespoons cocoa powder
- 1 teaspoon bicarbonate of soda
- 150g caster sugar
- 2 eggs
- 150ml corn oil (vegetable oil works fine too)
- 150ml milk
- 2 teaspoons vanilla extract
- 1 x 397g tin Carnation Caramel
- 125g dark chocolate
- 1 tablespoon of icing sugar
Preheat the oven to 180ºc, fan 160ºc, gas 4
Line the base of two sandwich tins with baking paper and set aside.
Sift together the flour, cocoa, bicarbonate and sugar into a bowl. Set aside.
In a jug, whisk together the eggs, oil, milk and vanilla along with two tablespoons of the Carnation Caramel, until smooth.
Combine the wet and dry ingredients.
Pour into the tins and bake for 20 – 25 minutes until springy to the touch. Cool, then turn out onto a wire rack.
Once the cakes have cooled you can make your fudge topping.
Melt the chocolate, add the remaining caramel and beat until smooth. Sift in the icing sugar and combine.
Sandwich the two cakes together with a third of the filling then spread the remainder over the top and the sides.