Caramel Walnut Cake (17.05.07)

Ingredients:
230g butter or margarine
230g castor sugar
4 large eggs
230g self-raising flour
125ml milk
50g chopped walnuts

Filling:
90g butter or margarine
180g icing sugar
10ml caramel essence

Topping:
50g margarine or butter
60g soft brown sugar
12ml golden syrup
Half tin condensed milk
25g chocolate
25g chopped walnuts

Method:
Pre- heat oven 180° and prepare two loose-bottom 19cm round trays with cooking spray. Cream butter or margarine and castor sugar together well. Beat eggs one at a time. Alternate flour and milk a little at a time and blend in well. Mix walnuts with last of flour. Divide butter into two equal halves, making a slight well in the centre of each cake. Bake in pre-heated oven for 20-25 min till inserted skewer comes out clean. Remove from oven, cool for two to five min and remove from pan and cool on cooling rack.

Filling:
Heat butter, sugar golden syrup and condensed milk over low heat, stirring all the time. Heat till a golden caramel colour. Remove from heart and add chocolate.Stir till chocolate is melted. Top cake with warm mixture and sprinkle with chopped walnuts.

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