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Caramel Layer Cake

275g flour
1 1/2 tsp baking powder
175g butter (room temp)
165g castor sugar
4 eggs, beaten
1 tsp vanilla
120 ml milk

285g dark brown sugar
250 ml milk
25g unsalted butter
3 to 5 Tbs cream

Line two 20 cm cake tins with baking paper and grease the paper.
Sift the flour and baking powder together three times. Cream the
butter and sugar until light and fluffy. Slowly mix in the beaten
eggs. Add the vanilla. Fold in the flour mixture, alternating
with the milk. Divide the mixture between the cake tins and spread
evenly. Bake at 180 C until the cake pulls away from the sides of
the tin, about 30 minutes. Stand in the tins for 5 minutes, then
turn out and cool on a wire rack.

Bring the brown sugar and milk to the boil and cook for 2 minutes.
Uncover and continue to boil without stirring, until mixture reaches
119 C (soft ball stage) on a sugar thermometer. Remove pan from
the heat and add the butter, but do not stir it in. Leave to cool
until lukewarm, then beat until the mixture is smooth. Stir in
enough cream to obtain a spreadable consistency. Sandwich the cake
together with the icing and then cover the top and sides. Decorate
with whipped cream if desired.


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