Sticky chocolate fudge cake

Sorry there's been a lack of posts... exams :(
Whilst the base is quite a simple chocolate cake, this icing is truly addictive, and can be used again on a variety of cakes. Yes, once again, another use for that condensed milk- though given it only uses half a tin, you might want to consider following this up with another recipie :D As if there wasn't enough cake already... This can be made all in one pan, including the icing, so less tidying up too.

Chocolate Fudge Cake
Prep time: 1 hour
Serves: 24
Cooking temp: Gas 4, 180C
Cooking time: 35 minutes

Ingredients
250g pack of unsalted butter, plus extra to grease
210g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g cocoa powder
50g milk chocolate drops
For the topping:
85g butter
85g golden caster sugar
200g condensed milk (I used the extra half a tin to make mini cheesecakes)
50g milk chocolate drops (you may want to reserve

some for decoration)

Method

1. Grease and line a 20x30cm tin. Preheat the oven.
2. In a small saucepan, melt the butter slowly over a low heat. Remove and leave to cool for five minutes, then stir in the sugar and vanilla extract. Break the eggs into a small bowl and whisk briefly with a fork before adding too to the pan. Beat until smooth.
   
3. Stir in the flour, cocoa and chocolate drops with a wooden spoon, to a thick, glossy consistency. Bake in the oven for 35 minutes (mine took a little less, as it had a larger surface area) until a skewer comes out with a few crumbs.
   
4. Leave the cake to cool.
   
   Meanwhile, in the same pan as before, heat the butter and sugar together, siring constantly to a thick mix. Add the condensed milk and bring it up to the boil for a few seconds, until bubbly and airy, then remove from the heat.
   
5. Once it's cooled a little, after 5 minutes, stir in the chocolate drops until they begin to melt. Use a large palette knife or spatula to spread it over the cold cake and scatter with more chocolate drops to serve. Enjoy!