Okay - the Caramel Cake recipe - I should be discouraging it on the basis that it is extremely bad for any weight-watching activity, extremely rich and tantalizingly sinful.
But...we only live once...hehe...so here it is.....
3/4 cup sugar
3/4 cup plain flour
1/2 cup self-raising flour
3/4 cup milk
1/2 teaspoon vanilla
1/3 cup thick caramel sauce
pinch bicarbonate soda
Caramel Glaze Icing:
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Equipment: a candy thermometer
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well.
Sift flours, add to creamed mixture alternately with combined milk and vanilla.
Spoon 2/3 of mixture into greased 20cm baba tin or ring tin.
Blend caramel sauce and bicarbonate of soda into remaining cake mixture.
Spoon over mixture in tine; do not mix.
Bake in moderate oven 30 to 40 minutes or until cooked when tested with a skewer.
Cool in tin.
When cold, ice with caramel glaze icing.
For Caramel Glaze Icing:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved.
Boil until glaze registers 210 to 212°C on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.
Cool until glaze is set, about 30 minutes.