Caramel Toffee Cake

Ingredients

Cake

• 1 1/2 cups granulated sugar
• 1 1/2 cups all purpose flour
• 1/2 cup corn starch
• 3 teaspoons baking powder
• 8oz butter, cut into 1 inch cubes
• 4 eggs
• 2 egg yolks
• 1 cup milk
• 1 teaspoon vanilla

Frosting

• 4 oz butter
• 1/2 cup buttermilk
• 2 tablespoons golden syrup
• 1 teaspoon baking powder

Directions

1. To make the toffee. Melt the sugar in a non-stick skillet. This will take about 5 minutes over med-high heat.
2. Line a metal baking tray with foil and grease it lightly. Pour the melted sugar onto the tray and let it cool and harden.
3. Pre heat oven to 375 degrees F.
4. Break the toffee into pieces and grind down to a powder in a blender or food processor. If there are a few small chunks left, thats okay.
5. Combine the toffee sugar with the other dry ingredients in a mixing bowl add butter gradually to the mixing bowlwith an electric mixer.
6. Beat the eggs, yolks, milk and vanilla.
7. Pour liquids gradually into the dry ingredients and beat on a medium speed for about 2 minutes.
8. Pour batter into 2 greased and lined 9 inch round cake pans and bake for 20 minutes.
9. Cool cakes in pans.
10. To make the frosting. Pour all ingrediesnts into a medium sized saucepan and bring to a boil over a medium heat.
11. Boil for 10 minutes. Stirring often with a wooden spoon. Reduce the heat to medium-low.
12. Turn off the heat, beat the mixture for 5 minutes with electric mixer. The frosting is ready when it becomes creamy and golden brown.
13. Frost the cooled cakes.