175g (6oz) self-raising flour
2½ tbsp cocoa powder
1tsp bicarbonate of soda or baking powder
150g (5oz) caster sugar
150ml (¼pt) corn oil
150ml (¼pt) milk
2tsp vanilla extract or almond extract
397g can Carnation Caramel, Martushka is using 3 tbsp or all can
Preheat the oven to 180°C, 350°F, Gas Mark 4.
The oil, milk, eggs, vanilla, caramel mix together until combined. Combine the wet with the dry ingredients – flour, cocoa, bicarbonate of soda and sugar and mix well. Pour the mixture into the tin and bake in the centre of the oven for 35-45 minutes until springy to the touch.
3 tbsp or more caramel and 1 or 2 tbsp cocoa powder beat well until smooth and glossy. Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely.
In accordance with the recipe of Celebrity Chef Phil Vickery, Martushka changed it a little bit.