Ingredients
INGREDIENTS: Icing Sugar, Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Fat Reduced Cocoa Powder (11%), Palm Oil, Rapeseed Oil, Dextrose, Raising Agents (Potassium Hydrogen Carbonate, Monopotassium Phosphate, Sodium Bicarbonate, Monocalcium Phosphate), Emulsifier (Mono- and Di-Glycerides of Fatty Acids).
Nutrition information
| Typical Values | Per 100g | 1/8 of a cake (92g) |
|---|---|---|
| Energy | 1599kJ / 381kcal | 1471kJ / 351kcal |
| Fat | 16.1g | 14.8g |
| Saturates | 6.5g | 5.9g |
| Carbohydrate | 52.6g | 48.4g |
| Sugars | 39.1g | 36.0g |
| Fibre | 1.9g | 1.7g |
| Protein | 5.5g | 5.1g |
| Salt | 0.28g | 0.26g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking time: 20 minutes
Method: Oven
You will need: 2 medium eggs; 120ml (8tbsp) semi skimmed milk; 30ml (2tbsp) vegetable oil; 50g softened unsalted butter; 2 x 20cm (8 inch) greased and lined round cake tins.
Method:
1. Pre-heat the oven to 180⁰C/Fan 160⁰C/Gas 4.
2. Empty the cake mix into a mixing bowl and add the eggs, 90ml (6tbsp) milk and the oil.
3. Mix with an electric whisk for 2 minutes until smooth.
4. Divide the mixture equally into the tins and bake in the centre of the oven for 20 minutes or until risen.
5. Remove from the oven and allow to cool in the tins for 5 minutes before turning out onto a cooling rack.
6. Beat the butter until fluffy and gradually mix in the frosting mix and the rest of the milk until smooth.
7. Sandwich the cakes together with a third of the frosting, then use the rest to cover the top and sides of the cake.
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