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A mouth-watering caramel mudcake that’s so rich and moist, perfect for special occasions.
Prep time 20 min
Cook time 150 min
(plus standing time)
Serves 16


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  1. To make caramel mudcake, preheat oven to 140°C/120°C fan forced. Grease and line a 22cm round deep cake pan.
  2. 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.
  3. 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 inserted into 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).
  4. Cool caramel mudcake in pan 2-3 hours or overnight.
  5. 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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