Chocolate caramel lamingtons

Ingredients

1 pkt sponge cake mix

Caramel:

300 ml Sweetened Condensed Milk
2 tbsp golden syrup
60 g butter

Icing:

1/3 cup Baking Cocoa
3 cups icing sugar
20 g butter, melted
3/4 cup milk
4 cups desiccated coconut

Method

Preheat oven to 180C. Prepare cake as directed on packet. Spoon evenly into an 18cm x 28cm lamington tin lined with baking paper. Bake approx. 25-30 minutes until cooked. Remove from tin and cool completely.

Combine in pan Sweetened Condensed Milk, golden syrup and butter. Bring to the boil, stirring constantly, then simmer 5 minutes, stirring constantly. Remove from the heat and cool.

Cut cake in half horizontally then sandwich together with caramel and refrigerate until set. Cut cake into squares.

Combine Baking Cocoa, icing sugar, butter and milk. Dip cake into icing then coat with coconut. Allow to set.