Caramel mud cake

Submitted by Veronica Chandler

Caramel mud cake

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Serving: 8
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  • Caramel mud cake
  • 380g can top 'n' fill (Nestle brand)
  • 1 cup dark brown sugar
  • 3/4 cup hot water
  • 1 tablespoon honey
  • teaspoon vanilla essence
  • 3 eggs, at room temperature
  • 1 cup plain flour
  • 1 cup self-raising flour
  • Icing
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 1/2 cup packed brown sugar
  • 1 cup icing sugar
  • 1/2 teaspoon vanilla extract


  • Step 1: Turn on your slow cooker on high to perheat it.
  • Step 2: Put Top 'n' Fill, sugar, vanilla, hot water and honey in large mixing bowl. Beat until all blended.
  • Step 3: Add 3 eggs one at a time beating well after each addition. Sift in flour with wooden spoon than beat until well combined.
  • Step 4: Line slow cooker bowl with baking paper. Pour Batter into bowl. Cook 2 hours on high
  • Step 5: Melt the butter in pan on top of stove. Stir in tablespoons milk and brown sugar. For one minute boil vigorously.
  • Step 6: Turn stove off. Place saucepan on heat mat on bench and beat in 1/2 cup icing sugar. Allow to cool slightly, than add vanilla and remaining 1/2 cup icing sugar. If icing is too thick is add a little more milk.
  • Step 7: spread icing over cooled cake

1 thought on “Caramel mud cake”

  1. I made this tonight as per the recipe but there is something wrong with the times and the heat in the cooking. I set my cooker on high and the timer on 2 hours as per the recipe and at the one and a half hours I had to turn the cooker off because the cake had risen and the top was all split and the bottom and the sides were burnt. My opinion is that it was cooked at too high a temperature. My opinion is that it should be cooked on the low temperature setting and extend the time to say 3 hours to start with, but as the recipe is at the moment it is no good. My cake is inedible because it is burnt and has the burnt taste through the cake.

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