Caramel Sauce Cake

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Started making this nearly 30 years ago but must admit a long time since i made it (so times a memory estimate). For the caramel sauce i use my own recipe of recipe #176729 - this is the only one i have used so i don't know how any others would work but do not use commercial caramel sauce toppings made for icecream the are to thin, you will end up with a yukky cake.

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Steps

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Preheat oven to 180 degrees celsius.

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Grease with butter a 20cm bundt / baba cake tin.

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Sift flours together.

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Cream butter and sugar in electric mixer until soft and well blended , add eggs one at a time blending well between each addition.

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Add flour and milk alternating between the two starting and ending with flour.

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Spread half of the mixture into the prepared cake tin , spread the caramel sauce mixture over and then spread remaining cake mixture over.

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Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.

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Leave to stand in tin for 5 minutes before turning out.

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If serving warm dust with icing sugar.

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Suitable to slice and freeze.

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Ingredients

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butter, sugar, eggs, plain flour, self raising flour, milk, caramel sauce