To make caramel mudcake, preheat oven to 140°C/120°C fan forced. Grease and line a 22cm round deep cake pan.
Place butter, NESTLÉ BAKERS' CHOICE White Melts, brown sugar, golden syrup and vanilla bean paste in a small saucepan. Cook over low heat until the sugar has dissolved and mixture is smooth and glossy. Remove from heat; transfer mixture to a large bowl, stir in sour cream and allow to cool slightly.
Beat in eggs. Stir in flours. Pour into prepared pan. Bake 1 hour and 45 minutes, cover with foil and bake for a further 45 minutes or until a skewer insertedinto the centre comes out mostly clean. (There maybe a little moist cake mixture on metal skewer when inserted into centre of cake, this is normal for caramel mudcakes).
HOW DO YOU KNOW WHEN A CAKE IS COOKED?
If you can’t determine when your cake is done, don’t worry you are not alone! Luckily, there are 3 super easy tell-tale signs to know that your cake is baked to perfection.
Cool caramel mudcake in pan 2-3 hours or overnight.
To make Caramel Icing: Melt butter in a saucepan. Add brown sugar and cream and cook until smooth and golden in colour. Gradually add enough icing sugar to give a spreading consistency. Spread quickly over top and sides of cake.
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