Caramel Mud Cake (Gluten-Free)

• 1 1/4 cups unsalted butter, chopped
• 1 1/4 cups white chocolate, chopped
• 2 1/4 cups firmly packed brown sugar
• 1 1/2 cups water
• 1 teaspoon vanilla extract
• 4 eggs, lightly beaten
• 2 2/3 cups gluten-free flour, mixture (Number Two)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• Caramel Frosting
• 1/2 cup butter, chopped
• 1 cup firmly packed brown sugar
• 1/3 cup milk
• 1 1/2 cups sifted icing sugar

1. Preheat oven to slow (150 degrees celsius).
2. Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
3. Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
4. Transfer mixture to a large bowl, cool for 15 minutes.
5. Whisk in vanilla and eggs, then the flour mixture.
6. Pour mixture into prepared pan.
7. Bake in a slow oven for about 2 hours.
8. Cover cake loosely with foil if it is over-browning.
9. Cool the cake in the pan covered with a clean tea towel.
10. ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
11. Cook, stirring, for about 3 minutes, cool.
12. Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
13. Spread cold cake with Caramel Frosting.
14. Notes: Can be made 4 days ahead.
15. Store in an airtight container at room temp.
16. Uniced cake suitable to freeze.

unsalted butter, white chocolate, brown sugar, water, vanilla, eggs, flour, baking powder, baking soda, caramel frosting, butter, brown sugar, milk, icing sugar

Taken from www.food.com/recipe/caramel-mud-cake-gluten-free-68285 (may not work)