CHOCOLATE CAKE: Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oil (Palm, Rapeseed), Fat Reduced Alkalised Cocoa Powder (5%), Chocolate Chips (5%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin; Natural Vanilla Flavour), Cornflour, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate, Disodium Diphosphate; Wheat Gluten, Skimmed Milk Powder, Whey Powder (Milk), Flavouring, Modified Starch, Thickener: E466; Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Salt, Stabiliser: Disodium Diphosphate.
CHOCOLATE FROSTING: Icing Sugar, Fat Reduced Alkalised Cocoa Powder (6%), Cornflour.
For allergens, including cereals containing gluten, see ingredients in bold.
Chocolate Cake – also, may contain egg and oats.
Chocolate Frosting – also, may contain wheat, oats, egg and milk.
|of which saturates||4.7g|
|of which sugars||25g|
Prepared as per pack instructions as a 20cm (8 inch) cake, using 3 medium sized eggs and vegetable oil.
|of which saturates||0.5g|
|of which sugars||96g|
Nutrition information of product as sold.
Each pack will make two 20cm (8 inch) sandwich cakes, four 18cm (7 inch) sandwich cakes or 72 cupcakes
TO PREPARE THE CAKE / CUPCAKES
- For a 20cm (8 inch) sandwich cake you will need: 3 eggs, 100ml of vegetable oil, 200ml of water
Preheat the oven to 190°C (170°C fan assisted), 375°F, Gas Mark 5.
Grease 2 x 20cm (8 inch) cake tins and line with greaseproof paper.
Weigh 500g of cake mix into a large bowl.
Add 3 eggs, 100ml of vegetable oil and 200ml of water and mix on a slow speed for 1 minute until moistened.
Scrape down the bowl and continue to mix on medium speed for a further 2 minutes.
Pour equal amounts of the mixture between the prepared cake tins.
Bake in the oven for 25 – 30 minutes until cooked.
Leave to cool before removing from the tins.
Sandwich together with filling of choice.
- For an 18cm (7 inch) sandwich cake you will need: 2 eggs, 50ml of vegetable oil, 75ml of water
Follow the instructions above but use 250g of cake mix and 2 x 18cm (7 inch) cake tins and bake for 20 – 25 minutes.
- For 12 cupcakes you will need: 1 egg, 35ml of vegetable oil, 65ml of water, cupcake case
Follow the instructions above but use 165g of cake mix, divide the mixture between the 12 cupcake cases and bake for 12 – 15 minutes.
TO PREPARE THE FROSTING
For each sachet of frosting mix, add 80g and whisk on a high speed for a few seconds until the butter is fully softened.
Add the frosting mix and 10ml of water and whisk on high speed until light and fluffy.
Use your frosting mix as required.
3 sachets will fill and cover a 20cm (8”) sandwich cake
2 sachets will fill and cover an 18cm (7”) sandwich cake
TO PREPARE THE GLACÉ ICING
The frosting mix is also suitable for use as a glace icing – this can be used to top your cupcakes if desired.
Place the contents of one sachet of frosting mix into a bowl
Add 20ml (4 teaspoons) of water and stir well until smooth
Carefully add more water, drop by drop, if needed to get the desired consistency
Use the glacé icing immediately to decorate your homemade creations.