Caramel cake

YOU
Cooking: 30 mins
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Starch

By Food24 November 03 2009
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Ingredients (13)

150.00 g butter
125.00 ml castor sugar
1.00 eggs — extra-large
2.00 eggs — just the yolks
500.00 ml flour — self-raising
salt — pinch
90.00 g instant pudding — caramel
200.00 ml milk
2.00 ml caramel — essence
2.00 ml vanilla — essence
ICING
380.00 g Nestlé Caramel Treat
310.00 g cream — fresh, chilled
90.00 g instant pudding — caramel
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray two 20 cm loose-bottomed cake tins with non-stick spray. Cream the butter until light and fluffy. Add small quantities of the sugar at a time, beating continuously. Add the egg and egg yolks one by one, beating well after each addition. Sift the dry ingredients together and fold into the butter mixture, alternating with the milk. Add the essences. Turn into the two prepared, loose-bottomed tins and bake for 25-30 minutes or until the cakes are done – a testing skewer will come out clean when inserted into the centre of the cakes. Cool on a wire rack. Place one of the cake layers on a pretty cake platter. Spread generously with caramel condensed milk. Place the other cake layer on top and spread with more caramel condensed milk. Whisk the cream and instant pudding together for 1 minute until thick. spoon into a piping bag and decorate the cake with the mixture.
Makes a small cake.



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