Ingredients

250 g	butter
200 g	white chocolate
1.25 cup	brown sugar
0.5 cup	golden syrup
3	eggs, lightly beaten
1 tsp	vanilla extract
2 cup	plain flour
2/3 cup	self raising flour
300 mL	sour cream

Equipment

• oven

Method

1. preheat oven to 160C
2. grease a 22cm round cake tin
3. melt butter in a large saucepan on low heat
4. gradually add chocolate making sure it dissolves before adding more
5. add sugar gradually in same way as chocolate
6. stir in golden syrup then remove saucepan from heat
7. stir as the liquid cools - this is very good yummy caramel
8. beat in the eggs and vanilla with a spoon
9. sift flour over and fold in
10. stir in sour cream
11. pour into tin
12. bake 1.5 to 2.5 hours until a skewer comes out clean, cover cake with foil while cooking so the top doesn't burn
13. cool in the tin before turning out

Notes

ice with caramel icing or serve with toffee sauce

this is a high fat full flavour cake, don't ruin it by using light sour cream or any low fat ingredients

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