Preheat your oven to 170°C. Lightly grease and line a 30 x 30cm baking tray.

Using an electric mixer, beat the eggs and oil on high speed for 2-3 minutes. Add the hot water and beat for a further minute on a lower speed. Add the cake mix and slowly beat until just combined and smooth.

Pour the cake batter into the prepared tin and bake for 50-55 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 15 minutes and then turn out onto a cooling rack. Leave to cool.

While your cake is cooling you can make the caramel sauce.

Place the sugar, water and butter in a heavy-based saucepan. Stir until well combined and the sugar has dissolved. Allow the mixture to boil undisturbed until it becomes a deep caramel colour. Add the heated cream and whisk through until the sauce is glossy and smooth.

Serve a slice of the tray bake drizzled with caramel sauce and a dollop of freshly whipped cream.