Step by step method

1. Preheat oven to 180ºC. Grease and flour a 9 x 13 cm cake tin. Set aside.
2. Sift together the cake flour, baking soda and salt and set aside.
3. Beat the Stork Bake and sugar together in a large mixing bowl.
4. Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture.
5. Beat well after each addition. Stir in boiling water (batter will be thin). Divide cake batter in half. Pour one half into the prepared cake tin.
6. Bake 20 - 30 minutes, or until firm to the touch, and remove from the oven.
7. Meanwhile, prepare the filling. Mix Stork Bake, caramels, and condensed milk in a saucepan and melt over low heat, stirring often. Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven.
8. Bake for 30 minutes or until firm to the touch.
9. When cold, loosen the edges and remove from the pan.
10. Serve with ice cream, whipped cream or frost with your favorite chocolate icing.