Simple Golden Gaytime Ice Cream Cake

Preheat oven to 180°C. Grease and line three 20cm round cake tins.

In a large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla extract into the dry mixture. Mix until smooth.

Gradually add boiling water to the batter, mix well. The batter will be thin, but that’s okay.

Divide the cake batter evenly among the prepared cake tins and bake for about 30-35 minutes, or until a skewer comes out clean.

Remove from oven and let cool in tins for about 10 minutes. Then remove from tins and let cool completely before icing.

Cream the butter until light and fluffy.

Gradually add the icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often.

Add salt, milk, and vanilla, beating at medium speed until light and fluffy.

Add in caramel sauce and beat until well combined.

Place one layer of the cooled cake on your serving plate. Spread a dollop of icing over the top.

Repeat with the second and third layers (cake – icing – cake – icing – cake).

Use the remaining icing to cover the sides of the cake.

Press Golden Gaytime crumbs onto the sides and the top of the iced cake.

Drizzle melted chocolate over the top. Let it set before serving.