Caramel Cake

Last week we received positive feedback about our “Take One Jar of Colway’s Apple Sauce” cake, so this week, we’ve taken one tin of Nestle’s “Top ‘n’ Fill Caramel” to develop this lovely cake, which should serve 12 average people or 6 Smiths. The cake keeps nicely in the fridge in an airtight container for up to four days.

Ingredients:
• 2½ cups plain flour
• 2½ tsp baking powder
• 1 tsp salt
• 1 tin of Nestle’s “Top ‘n’ Fill Caramel”
• ½ cup water
• 1 1/3 cups caster sugar
• 8 tbsp butter or margarine
• 3 room temperature large eggs
• 300 ml cream
• 1 tsp icing sugar (to sieve over finished cake)

Method:
1. Preheat oven to 170o fan-forced and position the rack in the lower third of the oven.

2. Spray 2 x 23cm cake tins with non-stick cooking spray and line the base of each with baking paper.

3. Sift together the flour, baking powder and salt.

4. Using a mix master, beat the butter and sugar together until light and creamy.

5. Add eggs one at a time, beating well after each addition.

6. In a separate bowl, whisk the contents of the tin of Nestle’s “Top ‘n’ Fill Caramel” with the ½ cup water and stir until combined.

7. With the mix master on low, alternate adding the flour mixture and the caramel mixture into the butter mixture. Mix until just combined.

8. Divide batter evenly between the two prepared tins.

9. Bake for 25-30 minutes until a cake tester inserted in the centre of the cake layer comes out clean.

10. Let the cakes cool for 20 minutes before turning out onto a wire rack.

11. When cool, whip cream and layer between the two cakes.

12. Sieve icing sugar on top to decorate. Of course, one could always substitute the cream and icing sugar for caramel: a bold move, but perhaps worth it?

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