1 packet of Carr’s Sumptuous Salted Caramel Cake Mix
Plus the ingredients listed on the pack
For The Caramel Layer
175g of unsalted butter (softened)
175g of unrefined golden caster sugar
80g of golden syrup
1 x 397ml can of condensed milk
For The Chocolate Topping
180g of dark chocolate chips or finely chopped chocolate
150ml of double cream
50g of salted butter
75g of icing sugar
A couple of digestives or similar biscuit to crumble on top
Line the tin and prepare the cake mix according to the instructions on the back of the packet.
Pour the batter into the tin and bake until cooked through, risen, golden and a skewer comes out clean. Leave to cool in the tin and start the caramel layer.
To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted and sugar granules have dissolved.
Slightly increase the heat and bring the mixture to a boil. Be sure to keep stirring so that it doesn’t catch and create lumps in your caramel. Stir the mixture gently for 5-7 minutes, until the mix is thickened, slightly darker and looking fudgey. Pour over the cooled cake in the cake tin and leave to set at room temperature.
Once it’s set, make the chocolate topping. Place the chocolate in a large heatproof bowl. Boil the cream and pour over the chocolate, then place a large plate over the bowl to trap the heat.
After a few minutes, use a wooden spoon to stir in one direction to bring the cream and chocolate together.
Beat the icing sugar into the chocolate mixture and then whisk in the melted butter, pour over the top of the caramel and level off with a palette knife or spoon.
Sprinkle with crumbled biscuit to finish. Once set, cut into small squares to suit. This will last well for three days in an airtight container or cake tin.
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