• First make the cake.
• Preheat the oven to 180°C (350°F) and line two 8" round cake tins with baking paper.
• Beat the butter, sugar and dark brown sugar until light and fluffy.
• Add in the eggs beating well after each addition. Add in the molasses.
• Mix the baking powder and flour together and beat in half to the butter mixture.
• Add in half of the buttermilk and beat.
• Repeat the process.
• Dissolve the baking soda in the vinegar and mix into the cake batter.
• Divide the mixture evenly between each cake pan and place in the oven for 30 - 35 minutes.
• Allow them to cool completely.
• While the cake is cooking and cooling, prepare the fillings and icings.

Salted Caramel;

• Place the butter and brown sugar in a saucepan on a medium to high heat.
• Once the butter has melted, add the milk and bring to the boil.
• Boil for at least 2 minutes before removing from the heat.
• Add the salt and allow to cool.
• Add ⅔ Cup of the salted caramel to the cream cheese and mix until smooth.
• Allow this to set in the fridge.

Caramel Icing;

• Beat the butter until smooth.
• Add in the salted caramel sauce and icing sugar and beat until you have a thick spreadable consistency.
• Cut each cake in half.
• Between the first layer spread a little of the salted caramel sauce. Place the next layer on top.
• Over this layer spread some salted caramel sauce and then top that with the chilled cream cheese mixture.
• Place the next cake layer on top of that and spread some more salted caramel sauce over that.
• Place the last layer on top and spread the caramel icing in an even layer over the top and sides.
• Decorate however you like.
• Spread the remaining salted caramel sauce in the center.
• Crush over the two Crunchie bars.
• (Optional) Crush the Oreos and digestives together and press around the sides of the cake.