BUTTERSCOTCH SPONGE CAKE WITH CREAM CHEESE FROSTING
225g/8oz(1/2 lb) g margarine
225g/8oz(1/2 lb) light brown sugar
4 large eggs
225g/8oz(1/2 lb) self raising flour
2 tsp vanilla extracts
2 tbsp milk
450g/16oz(1lb) full fat cream cheese
For butterscotch sauce
125g/41/2oz light golden caster sugar
150g/5oz runny honey
1 tsp vanilla extracts
Preheat the oven to 190C/170C fan-oven/Gas mark 5
Make the sauce . put the butter sugar and honey in a pan and stir over a low heat for 10-15 mins until smooth. Stir in the cream and vanilla and leave to cool.
Place all the ingredients for the cake in a large bowl and beat for 2-3 mins
Put the cake mixture in a 20cm tin and bake for approx 35 mins turn out and leave to cool.
Beat the cream cheese in a bowl and add 8 tbsp of the sauce
Divide the cake in two and place half of the frosting in the centre and the other half on top. Drizzle over the remaining sauce and serve with stewed fruit and cream.