CANDY CAKE BARS

CANDY CAKE BAR
Ingr:
2Cups all-purpose flour,
1&1/2tsp bicarb,
1/2tsp salt,
1&1/2Cups sugar,
1/2Cup softened butter/marg,
3 eggs,
1tsp vanilla, ±125g unsweetened baking chocolate, (melted & cooled),
1Cup buttermilk,
1 can condensed milk,
1/2Cup caramel topping,
3Cups chopped choc candy & peanut candy bars & pieces of nougat.
METHOD:
Heat oven to 180dC. Grease bottom & sides of a 34x22x5cm baking pan.
Mix flour,bicarb & salt in a med bowl & set aside.
In a large bowl, beat sugar & butter with an electric mixer on med speed, scraping bowl occasionally until flufffy.
Beat in eggs, one at a time until smooth & blended.
Add vanilla. Stir in melted cooled chocolate.
Gradually beat in flour mixture alterately with buttermilk, beating after each addition until smooth. Pour into pan & bake 35-40mins or until a skewer inserted in the center comes out clean.
Immediately poke top of cake all over with a toothpick or fork.
Mix condensed milk & caramel topping.
Spoon over warm cake, allowing it to soak in.
Sprinkle with assorted pieces of candy over top of cake. Cool for 1-2hrs before serving. Bron: Betty Crocker Plasing: Moira Botha Dyer