So I got out my cookbooks and asked her what sort of cake she would like. The response came, in about a nanosecond. Chocolate. So I made her this gorgeously moist, rich and bouncy chocolate cake from the Recipe Rifle blog. To sandwich it all together I knew that chocolate icing would be too sickly and vanilla would be too boring so I made up a dulce de leche buttercream icing. It was fantastic. Check out Recipe Rifle's instructions for the cake here, but I'll give you the dulce de leche buttercream icing recipe below. I didn't go mad with the dulce de leche in the icing, because the cake is very rich already and I just wanted a slight caramel-taste going on with it. But, depending on the flavour of your cake you might want to add more dulce de leche than I did. Have a taste once it's all combined and see for yourself. You can always add more if you want.
Recipe for Dulce de Leche Buttercream Icing
100g unsalted butter, softened
225g icing sugar, sifted to remove lumps
3-4 teaspoons dulce de leche caramel (I used Carnation's tinned version)
Beat all the ingredients together until smooth. Taste to make sure the flavour is right for your cake. If the icing is too stiff to pipe or spread easily, trickle in about half a teaspoon of boiling water and mix again. Pipe or spread onto your cake or cupcakes.