from Basco Gluten Free Foods recipe card and the link: http://www.basco.com.au/recipes/cakes-cookies/choc-caramel-slice/
Prep Time: 10 mins/Baking Time: 35 mins/Serves : 16 squares approx
1 pack Basco Chocolate Cake Mix 470 g
1/2 cup desiccated coconut
100 g margarine or butter, melted
2 tablespoons milk
400g can sweetened condensed milk
1/4 cup golden syrup
60 g margarine or butter, melted
2 teaspoons hot water
2 tablespoons soft margarine or butter
Prehet oven to 180 degrees C (160 degrees C for fan forced). Line a 20 cm x 20 cm square cake pan with baking paper.
Place cake mix, coconut, margarine and milk into a mixing bowl. Combine with a wooden spoon and press into prepared cake pan.
Bake for 15 minutes.
While base is cooking, place sweetened condensed milk, golden syrup and butter in a small saucepan over a low heat.
Stirring constantly, cook for 5 minutes or until thickened and has changed colour slightly.
Spread caramel over hot base. Cook for a further 15 minutes. Allow to cool.
Empty contents of frosting sachet into a small bowl with hot water and margarine or butter. Using a wooden spoon, mix until smooth. Spread over cooled slice.