½ tub of ready made vanilla buttercream - I used the Morrisons own brand which was really nice and actually bettet than Betty Crockers, in my opinion.
Instructions
Pre heat the oven to 180oC / 160oC (fan)
Grease and line 2 x 8 inch baking tins with parchment paper
Cream the butter and sugar together for about 5 minutes until pale and soft
Add the eggs, 1 tbsp of the flour and the vanilla extract and beat for a couple of minutes
Fold in the all but 1 tbsp of the flour and then stir in the grated apple
Chop the fudge up and coat it in the remaining flour and then add it to the cake batter
Divide the batter between the two tins and cook in the oven for 20-25 minutes until cooked all the way through
Once cool, carefully remove from the tins - you may well find that the fudge has melted through the cake onto the parchment paper. If so, just scrape up and add back to the gaps in the sponges! No one will know once the cake has been assembled.
When the sponges are completely cooled down, sandwich them together with the buttercream
Then to make the toffee sauce for the cake, simply place the milk, toffee and butter in a non stick pan over a moderate heat, and allow it all to melt together to make a sauce. You will need to stir a lot to break the toffee pieces down
Allow to cool for literally a couple of minutes and then spoon on to the cake - it will drip down the cake but I think as it tastes so delicious this really does not matter.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/06/toffee-apple-fudge-cake.html