Can't find the original webpage but I wrote it all down so here it is.
2x7inch baking tins
preheat to 150C oven
125ml double cream
400g sugar
3tbs golden syrup
125ml water
1.5tsp salt
1tsp vanilla
350ml milk
350g butter
180g white chocolate
375g plain flour
2tsp baking powder
3 eggs.
Combine sugar, water, and golden syrup in a heavy bottom pan on high heat until all the water evaporate and the sugar melts again into a dark caramel colour or gets to 160C if you have a candy thermometer (i never use this, just cook it until it golden brown)
Remve from heat and add cream (careful it will boil a LOT) while stirring then bring back to the boil until smooth (or it reaches 115C) then remove from the heat and add the vanilla and salt.
Add the butter and milk and chocolate into the caramel and let everything melt togerther (doesnt matter if its not perfectly smooth as long as no unmelted lumps of chocolate or butter). Allow to cool to room temp.
Put the flour and baking powder in a large bowl and add the caramel mix. Add the eggs last. The mix will be very wet, its fine.
divide between lined baking tins
150C oven for 60-90 minutes, cover the top if it starts to brown too much. Keep checking to see if its cooked with a toothpick. Mine usually cook in under an hour in a fan oven so keep an eye on it.
The iceing is just a standard 1:2 butter to icing sugar vanilla buttercream and add in caramel or toffee sauce instead of milk to loosen.
I usually make a moat of the butter cream then pour in a load of caramel sauce to soak into the cake before icing the middle layer. I then ice the top and drizzle more caramel sauce over the top.
Tesco do a really good jarred caramel sauce in the jam aisle but any will do.
www.tesco.com/shop/en-GB/products/300345916?srsltid=AfmBOooAOfWMURu6CVwbIlAAMBtXMEqjJMpBbVLIIGMXhaS73jpvw8PO