Base: Cream butter and sugar until light and fluffy. Add egg and vanilla and mix to thoroughly. Add sifted dry ingredients and mix well. Spread in a greased 30 x 20 cm tin.
Bake at 180 degrees Celsius for 20 minutes or until cooked. Cool for 5 minutes before spreading with filling.
Caramel Filling: Combine the 5 ingredients in a small saucepan, heat gently until blended then bring to the boil, stirring constantly. Simmer for 1 minute then spread on the warm base. Cool.
Ice with chocolate icing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (800g)|
|Recipe Makes: Servings|
|Calories from Fat: 1466 (50%)|
|Amt Per Serving||% DV|
|Total Fat 162.9g||217 %|
|Saturated Fat 103.1g||515 %|
|Monounsaturated Fat 42.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 457mg||141 %|
|Sodium 29366.3mg||1013 %|
|Potassium 1174.1mg||31 %|
|Total Carbohydrate 361.4g||106 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 361g|
|Protein 23g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2938
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