The Americans know a thing or two about really wonderful fudge cake. This is based on an American recipe and uses oil instead of butter, which slightly cuts down the saturated fat! We've done the hard bit for you by making Caramel which goes into making the easiest fudge filling you've ever seen!
- 175 g self-raising flour
- 2.5 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 150 g caster sugar
- 2 eggs
- 150 ml corn oil
- 150 ml milk
- 2 tsp vanilla extract
- 125 g dark chocolate (70% cocoa solids)
- 397 g can Carnation Caramel
- 1 tbsp icing sugar
- Preheat the oven to 180C 350F Gas 4
- Line the base of the 2 x 18cm sandwich tins with baking parchment.
- Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar.
- In a jug, measure the oil and milk, then add the eggs, one teaspoon of vanilla and mix together with a fork until combined.
- Beat two tablespoons of the caramel until smooth and whisk into the egg and oil mixture.
- Combine the wet with the dry ingredients and mix well. The cake mix will be quite wet. Pour the mixture into the tins. Bake in the centre of the oven for 20-25 minutes until springy to the touch.
- Cool the cakes in their tins and then turn them out onto a wire rack. Remove the baking paper and cool completely.
- Melt the chocolate in short bursts in the microwave, stirring until smooth. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. Sift in the icing sugar and combine thoroughly.
- Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely. Leave to set and cut into slices.
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