BAKING: Chocolate, Vanilla and Caramel Cake

For the sponge
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4 Eggs
225g Butter
225g Sugar
220g Self Raising Flour
2 teaspoons Baking Powder
50g Cocoa Powder

For the Icing
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170g Butter
225g Icing Sugar
Vanilla Essence to taste

+ 2/3 can of Carnation Caramel

Beat sponge mix for two minutes, then bake at 180c for 25-30 minutes

Cut sponges in half and fill with caramel and 1/3 of the butter icing each

Dust with icing sugar.