Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oil (Palm, Rapeseed), Cornflour, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate, Disodium Diphosphate; Skimmed Milk Powder, Whey Powder (Milk), Modified Starch, Maltodextrin, Flavouring, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Salt, Stabiliser: Disodium Diphosphate; Colour: Beta Carotene.
For allergens, including cereals containing gluten, see ingredients in bold.
Also, may contain egg and oats
Each pack will make two 20cm (8 inch) sandwich cakes, four 18cm (7 inch) sandwich cakes or 72 cupcakes
To prepare 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.
To prepare 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.
To prepare 12 cupcakes you will need: 1 egg, 35ml of vegetable oil, 65ml of water, cupcake cases
Follow the instructions above but use 165g of cake mix, divide the mixture between the 12 cupcake cases and bake for 12 – 15 minutes.