1Cream butter & sugar
2Beat in eggs & vanilla
3Add sifted dry ingredients alternately with milk and yoghurt mix
4Pour a big swirl of caramel sauce over cake mix in tin
5I baked in a tin 21 cm across (spring form), in SC on high for 1hr 40mins.
6I sat the tin on tinfoil balls and put cup of water in bottom of SC, not touching tin. Put tea towel under lid
7I cut in half and spread caramel sauce on, filled with cream, and made caramel choc ganache to ice it .
8The Ganache is equal parts (100 grams/mls each)milk chocolate, cream and caramel sauce, I bring the cream almost to boil, take off heat then add chocolate(broken up) and caramel, mix till smooth, cool a bit then pour over cake 🙂
Submitted by Tahlia Hopkins
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