Caramel Mud Cake
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2 1/4 cups (450g) firmly packed brown sugar
1 1/2 cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1 1/2 cups (240g) icing sugar mixture
1. Preheat oven to slow. Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.
3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.
4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.