This is one of the easiest and quickest cakes you will ever bake. It is delicious to eat as is and perfect when making trifle!
1 x 385g can condensed milk 4 eggs 60g butter, melted 5ml vanilla 180g self-raising flour 1 x 360g can caramel treat 250ml cream
Preheat your oven to 180℃ and spray a bundt cake tin with cooking spray. Add the condensed milk, eggs, butter and vanilla to a mixing bowl and whisk together with electric beaters. Sift over the flour and beat together on high speed for 1 minute. Pour the batter into the prepared bundt cake tin and bake for 35 minutes. Allow the cake to cool in the tin for 10 minutes before inverting it onto a serving plate. Cool completely. Serve the cake with dollops of caramel treat swirled into the whipped cream.
1 x 385g can of condensed milk 60g butter, softened 190ml sugar 10ml vanilla 2 eggs 125ml flour 125ml cocoa powder, sifted 1,2ml salt 80g dark chocolate, finely chopped 80g dark chocolate, chopped a handful of pistachio nuts
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper. Add the condensed milk, butter and sugar to a large mixing bowl and cream together with a hand-held mixer, until smooth. Add the vanilla and eggs and mix for another minute. Now add the flour, cocoa powder and salt and mix again on low speed. Add the chopped chocolate and stir through with a spatula. Pour the batter into the prepared baking tin and bake for 45 minutes. Remove from the oven and cool in the baking tin. Add the 80g chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt. Drizzle the chocolate over the brownies and sprinkle the pistachio nuts on top. Slice and serve.