Donna's Caramel Mudcake

Donna

375 gr evaporated milk

1½ cups brown sugar ( firmly packed)

250 gr butter

1½ cups Self Raising Flour

¾ cup plain flour

¼ tsp ground cinnamon

2 eggs, lightly beaten

1 tsp vanilla essence

1 tbsp milk

subheading: CARAMEL FROSTING:

30 gr butter

¼ cup Nestle Caramel top n fill

1½ cup icing sugar

2 tbsp milk, approx

Combine milk, sugar, and butter in a saucepan. Stir until butter melts. Bring to the boil, remove from heat. Transfer to a bowl and allomto cool to room temperature.

Using electric beaters on low speed, beat in sifted flours and cinnamon in 3 lots. Beat in eggs and vanilla. Fold in milk. Pour the batter into a greased and lined 20cm cake tin. Bake at 170oC for 60 to 70 minutes. Or until Cake springs back when touched lightly.

Stand Cake in pan for 5 minutes. Loosen the edges before placing onto a wire rack. Spread with Caramel frosting. Decorate with chopped nuts if desired.

Caramel Frosting: beat softened butter with Caramel top n fill in a bowl until smooth and creamy. Gradually beat in sifted icing sugar and enough milk to make a thick frosting.

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