Thank you for registering your product with Russell Hobbs.
Enjoy your extended warranty. You will receive an email confirming your registration shortly, please retain this email as proof of your extended warranty. You can also now print or save your registration confirmation below.
In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
Preheat the oven to 160ºC Fan. Grease and line two 20cm removable bottom cake tins.
For the cake, place all of the cake ingredients (except the boiling water) into a large mixing bowl. Using a hand mixer beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, and mix in until smooth.
Divide the cake mixture between the cake tins and bake in the oven for 25–35 minutes, or until the top of the cake is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow them to cool completely whilst they are still in the tins.
For the icing, beat the butter using the Desire Hand Mixer until light and fluffy (approx. 5-8 minutes). Beat in the icing sugar, a little at a time. Once the butter and sugar are fully combined beat in the caramel sauce.
Completed steps (click to remove last step)
Subscribe to our newsletter and receive online exclusive offers