Crunchy Caramel Cake
Crunchy Caramel Cake
 Prep Time ~ 20 mins | Cooking Time ~ 30 mins |
 Approx Cost ~ £3.00 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 8 |
Tip ~ If you don't like very sweet cakes, omit the icing, this cake is fabulous without it.
Ingredients
175g / 6oz unsalted butter, softened
175g / 6oz caster sugar
3 medium eggs
175g / 6oz self raising flour
2 large Crunchie bars
For the caramel icing:
50g / 2oz unsalted butter
50g / 2oz light brown sugar
2 tbsp double cream
150g / 4oz icing sugar, sifted
1 teaspoon vanilla extract
½ Crunchie bar
You will need a 23cm / 9inch round cake tin, greaseproof paper and extra butter for greasing tin. Container to take cake home in.
Method:
- Beat together the butter and caster sugar until pale and fluffy. Gradually add the eggs, beating them in.
- Once the eggs are incorporated, sift in the flour and fold in with a metal spoon.
- Crush the Crunchie bars in a plastic bag, until roughly broken up. Gently fold into the cake mixture.
- Spoon into a buttered and base lined 23cm / 9inch round cake tin. Bake in a preheated oven 180C, Gas Mark 4 for 25 - 30 minutes, or until a skewer inserted into the centre comes out clean. Invert on to a wire rack to cool.
- For the icing: melt the butter and brown sugar very slowly in a saucepan, then add the cream. Bring to the boil and stirring constantly, boil for about 3 minutes. Remove from the heat and beat in the icing sugar and vanilla. Beat vigorously with a wooden spoon or electric beater until smooth and spreadable.
- Spread over the cooled cake. Crush the Crunchie bar and sprinkle over the top.