Ingredients
1 cup chopped pitted dates
125g unsalted butter, finely chopped
½ teaspoon bicarbonate of soda
2 x 600g packets caramel mud cake mix
4 eggs
1 teaspoon ground cinnamon
WALNUT TOFFEE
½ cup walnuts, toasted
½ cup caster sugar
CARAMEL SAUCE
½ cup Hershey’s caramel-flavoured syrup
¼ cup golden syrup
FROSTING
250g block cream cheese, chopped, at room temperature
100g unsalted butter, chopped, at room temperature
Method
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Grease two x 22cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
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Place dates, butter and 1 ¼ cups water in a medium saucepan over a medium heat. Stir until butter is melted. Bring to boil. Remove. Stir in soda. Cool for 20 minutes.
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Sift cake mixes into the large bowl of an electric mixer, reserving icing sachets. Add eggs, cinnamon and date mixture. Beat on low speed until just combined. Increase speed to medium. Beat for a further 1 to 2 minutes, or until thick. Divide between pans.
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Cook in a moderately slow oven (160C) for about 45 minutes, or until a skewer inserted into the centres comes out clean. Remove. Stand in pans for 20 minutes. Turn out onto wire racks to cool.
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To make walnut toffee, place walnuts on a tray lined with baking paper. Stir sugar into ¼ cup water in a medium saucepan over a low heat until dissolved. Bring to boil. Gently boil for about 8 to 9 minutes, or until golden brown. Immediately pour over walnuts. Stand until set. Break into shards.
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To make sauce, pour syrups into a small saucepan. Stir until combined. Bring to boil. Gently boil for 2 minutes, or until slightly thickened. Remove. Cool until thickened to a drizzle consistency.
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To make frosting, beat cream cheese and butter in large bowl of an electric mixer until pale and creamy. Gradually beat in reserved icing sachets, one at a time, until combined. Beat on medium speed for a further 1 minute, or until fluffy.
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Trim top of one cake to sit flat. Place on a serving plate. Drizzle with half the sauce. Spread with half the frosting. Top with remaining cake. Spread with remaining frosting. Refrigerate for 30 minutes.
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Just before serving, drizzle over remaining sauce. Decorate with toffee shards.
TIP! You may need to warm remaining sauce in the microwave on High (100%) for 10 seconds so it pours easily. Try using bought peanut brittle to replace the walnut toffee. Cake can refrigerated up be made several hours ahead.
