Nope, but I tried the caramel filling on here that uses cream cheese and caramel icecream topping it was delicious. If you pair that with a very moist fudgy cake it would be really delicious.
Also, I saved in my recipe box a recipe for caramel mudcake cupcakes, I haven't tried them yet but they sound great. Maybe you could try using it for a regular cake.
Well just doing a search, I found this one and it looks delicious. I love anything caramel or butterscotch in flavor. This recipe is in grams, so you will need to convert...
http://aww.ninemsn.com.au/article.aspx?id=43277&subsectionname=archive
Also, try dulce de leche as a filling, a latin favorite that can even be spread on toast and crackers. I do this all the time;
Dulce de Leche
1 can sweetened condensed milk
Remove the label from the can of condensed milk. Do not under any circumstances open the can yet. Take the can and stick it in a pot. Cover it with water. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.
When it's done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).
The resulting product should be colored tan or brown.
NOTE: You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not completely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).
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