2 x 600g packets caramel mud cake mix
½ cup vegetable oil
Vanilla ice-cream, to serve
SALTED CARAMEL SAUCE
1 ½ cups brown sugar, firmly packed
1 ½ cups thickened cream
100g unsalted butter, chopped
1 teaspoon sea salt flakes
Grease a 22.5cm x 5cm deep, square cake pan (base measures 21cm). Line base and sides with paper, extending paper 4cm above pan edges.
Combine both cake mixes in a large bowl, reserving icing sachets for another use. Add eggs, oil and 1 1/3 cups water. Stir with a wooden spoon until smooth. Pour into prepared pan.
Cook in a slow oven (150C) for about 1 hour and 10 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 20 minutes. Turn out onto a serving plate. Cool for 45 minutes.
Meanwhile, make salted caramel sauce. Combine sugar, cream and butter in a large saucepan over a medium heat. Stir until butter is melted. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened. Stir in salt.
Pour into a large heatproof jug (sauce should measure about 3 cups). Cool for 1 hour.
Using the end of a round-handled wooden spoon, poke holes into cake, 3cm to 4cm apart and about half to three-quarters of the way down.
Stir sauce until smooth. Carefully pour into holes to fill. Spread enough of the remaining sauce over top of cake to cover with a thin glaze.
Cut warm cake into squares. Serve with ice-cream and remaining warm sauce.
TIP! Cooled sauce will thicken a little on cooling, but will still be easily pourable. Any leftover cake can be refrigerated in a container for up to one week. Reheat in the microwave just before serving.