Caramel Mud Cake Recipe

Cake (bakes a 9? round cake)
250g butter
 chopped 200g white chocolate
450g brown sugar
375ml water
300g plain flour
100g self-raising flour
1 tsp vanilla essence
3 eggs, beaten lightly

Directions
Preheat oven to 150 degree C.
Grease a deep 9? round tin and line both the base and sides with greaseproof paper. Lightly grease the paper. Combine butter, chocolate, sugar and water in a large -huge- bowl/saucepan and melt over very low heat until the mixture is smooth. This will take about 15-20 minutes. Cool the mixture for 15 minutes and then whisk in the flours, then the essence and eggs. Pour into the tin and bake for 2 hours, until a skewer inserted in the center comes out clean. Check on the cake after about 1 1/2 hours…if the top begins to overbrown, just cover the tin loosely with aluminium foil and continue baking. Let the cake stand in the tin for about 10 minutes and turn out onto a wire rack to cool.

Caramel Frosting
125g butter, chopped
200g brown sugar
80ml milk
240g icing sugar, sifted

Melt butter in a bowl/saucepan. Stir in brown sugar and milk, bring to a boil. Reduce heat and simmer uncovered for 3 minutes. Cool the mixture. Gradually stir in the sifted icing sugar and frost immediately. This frosting does not keep well so use it as soon as you make it.