215g butter
1 cup Chelsea Caster Sugar
1 egg
1 cup milk
1 Tbsp Chelsea Golden Syrup
1 tsp baking soda
1 ½ cups flour
1 tsp cinnamon
1 tsp baking powder
1 ½ Tbsp cocoa

Icing:
90 g cream cheese
90 g butter
1 tsp vanilla essence
1 tsp Chelsea Golden Syrup
1 1/8 cups Chelsea Icing Sugar

Preheat oven to 180°C and grease a 20cm cake tin.
Beat 125g of the butter and Chelsea Caster Sugar until light and fluffy. Beat in egg until combined. Warm the first measure of Chelsea Golden Syrup and milk - do not boil. Stir in baking soda then beat into egg mixture. Stir in sifted flour, baking powder and cinnamon. Pour half the mixture into the greased cake tin. Stir the cocoa into the remaining mixture then pour into cake tin on top of the caramel mixture. Bake for approximately 45 minutes.

Icing:
Beat softened cream cheese and butter together with vanilla essence, Chelsea Golden Syrup and Chelsea Icing Sugar.