Caramel Fudge Cake

• 4 eggs
• 3/4 cup powdered sugar
• 3/4 cup all purpose flour
• 1 tsp baking powder
• 6 tbsp butter/oil
• 2 tsp vanilla essence

For Caramel Sauce check Here

• 1/4 to 1/2 tin thick Dulce de leche (my secret ingredient)
• 2 or 3 tbsp cream to make it smooth
• Nuts to cover the sides of the cake
• Whipped Cream to decorate the cake(optl)

1. In a large bowl cream together eggs and sugar until light, fluffy and when it becomes pale yellow in color.
2. Mix vanilla and beat.
3. Lightly add sifted flour and baking powder along with butter in two addition. Fold in gently so that air formed will not deflate.
4. Pour it into the greesed baking tin and bake it for 30 to 40 minutes on a preheated oven at 180 degree,
5. When its completely cool cut it from the center and keep aside.

For the caramel filling

1. Take out the dulce de liche (milkmaid toffee),if its too thick make it light by blendig cream in it.(i used nestle cream)A thick spreading consistency
2. Now mix this cream with the prepared caramel sauce.( I didn’t add full of the prepared mix with the sauce.Only add it by checking how much u need for the complete cake to cover and frost.)
3. Now fill this creamy caramely sauce in between two slice of the cakes and also cover the cake by pouring it over the cake just like pouring chocolate ganache and level it and scrape down the sides.
4. For Decorating i used whip cream.

Notes:If you feel like your prepared caramel sauce is getting too thick just warm it with a tbsp of milk and then add the dulce de liche mix.

Enjoy your holidays and festivals with some new and delicious recipes.