Ingredients (serves 16)

• 250g butter, chopped
• 200g white chocolate, chopped or you can use white melts, though I prefer a good quality choc.
• 255g brown sugar
• 60ml golden syrup
• 1 teasp vanilla bean paste
• 300ml sour cream
• 3 eggs, lightly beaten
• 300g plain flour
• 100g self raising flour
• Caramel Icing:
• 60g butter, chopped
• 110g brown sugar
• 2 tbsp cream
• 240g icing sugar, sifted
• Caramel Glaze:
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1/4 cup milk
• 1 teasp vanilla extract
• 16 Ferrero Rocher, for serving decoration.

Method

1. Preheat oven to 140°C/120°C fan forced. Grease and line a 22cm round deep cake
2. Place butter, White choc, brown sugar, golden syrup and vanilla bean paste in a small saucepan. Cook over low heat until the sugar has dissolved and mixture is smooth and glossy. Remove from heat; transfer mixture to a large bowl, stir in sour cream and allow to cool slightly.
3. Beat in eggs. Stir in flours. Pour into prepared pan. Bake 1 hour and 45 minutes, cover with foil and bake for a further 45 minutes or until a skewer inserted into the centre comes out mostly clean. (There maybe a little moist cake mixture on metal skewer when inserted into centre of cake, this is normal for mud cake).
4. Cool cake in pan 2-3 hours or overnight.
5. Caramel Icing:
6. To make Caramel Icing: Melt butter in a saucepan. Add brown sugar and cream and cook until smooth and golden in colour. Gradually add enough icing sugar to give a spreading consistency. Spread over top and sides of cake.
7. Caramel Glaze:
8. Bring brown sugar, butter, and milk to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla extract. Stir 2 minutes; use immediately.
9. NOTE: I prefer to place a scrapping of the glace over the cake before icing and use the remainder on top of the icing...but the choice is yours ...you may decide to use the glaze as a side accompaniment or simply not use at all. The message here is to experiment and simply EnJoY!