Creme Caramel and Chocolate Cake Dessert
For the caramel:
2 cups white sugar
For the cake:
1 cup sugar
2 whole eggs
150g Mastercraft Yellow
1 ½cups flour
½ cup coco powder
1 tbsp baking powder
½ cup milk
For the pudding:
1 tin condense milk
2 tin milk (use the condense milk tin)
Melt the sugar to make a caramel, coat the cake tin with the caramel.
For the pudding whisk the condense milk, milk and eggs together. Set aside.
For the cake batter, cream the sugar, eggs and Mastercraft yellow together
Add the flour, coco powder, baking powder and milk, mix well.
Pour the cake batter over the caramel.
Gently pour the pudding mixture over the cake batter.
Cover with a lid and bake in a water bath at 180ºc for 60 -90 minutes until cake is baked.
Remove from the oven, refrigerating overnight.
Loosen the sides and flip onto a plate.