- 175g (6oz) self-raising flour
- 2½ tbsp cocoa powder
- 1tsp bicarbonate of soda
- 150g (5oz) caster sugar
- 2 eggs
- 150ml (¼pt) corn oil
- 150ml (¼pt) milk
- 2tsp vanilla extract
- 125g (5oz) dark chocolate (70% cocoa solids)
- 397g can Carnation Caramel
- 1tbsp icing sugar
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Base line 2 x18cm (7”) sandwich tins with baking parchment.
- Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar. In a jug measure the oil and milk, then add the eggs, one teaspoon of vanilla and mix together with a fork until combined. Beat two tablespoons of the caramel until smooth and whisk into the egg and oil mixture. Combine the wet with the dry ingredients and mix well. The cake mix will be quite wet. Pour the mixture into the tins and bake in the centre of the oven for 20-25 minutes until springy to the touch.
- Cool the cakes in their tins and then turn out onto a wire rack. Remove the baking paper and cool completely.
- Melt the chocolate in short bursts in the microwave, stirring until smooth. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. Sift in the icing sugar and combine thoroughly.
- Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely. Leave to set and cut into slices.