Caramel crunch cake

This decadent caramel crunch cake is a tasty treat.

Ingredients (serves 10)

• 583g packet devil's food cake mix (includes ready-to-spread frosting)
• 3 eggs
• 1/4 cup vegetable oil
• 3/4 cup thickened cream, whipped

• Caramel crunch

• 1/2 cup caster sugar
• 2 tablespoons honey
• 1 teaspoon bicarbonate of soda

• Method

  1. Prepare cake following packet directions, using 3/4 cup cold water. Turn out onto a wire rack to cool completely.
  2. Meanwhile, make caramel crunch Line a baking tray with baking paper. Place sugar, honey and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 5 to 6 minutes or until light golden. Remove from heat. Stir in bicarbonate of soda. Pour mixture onto prepared tray. Set aside to cool completely.
  3. Using the end of a rolling pin, break caramel into small pieces.
  4. Using a serrated knife, cut cake horizontally into thirds. Place base on a plate. Top with half the cream and one-third of the caramel. Repeat with middle layer, remaining cream and half the remaining caramel. Top with cake top. Spread over frosting. Sprinkle with remaining caramel. Serve.