Simply add eggs, oil&water. Only naturally sourced colours and no preservatives. Suitable for vegetarians. Cake mix with chocolate swirlmix. The red spoon promise: With Betty you can bake perfect cupcakes every time. Love Betty. More Betty hints&tips. For further recipe ideas and advice visit www.bettycrocker.co.uk
Cake Mix (465g): Sugar, Wheat Flour, Palm Fat, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Modified Corn Starch, Emulsifiers: Propane- 1,2-Dial Esters of Fatty Acids, Mono-Diglycerides of Fatty Acids; Salt, Dextrose, Flavouring, Colours: Cu, Chocolate Swirl Mix (35g): Sugar, Fat Reduced Cocoa Powder (50%)
Preparation & Storage
- Preparation 10 minsBaking time 37-43 minsServes 12All you need is:90ml vegetable oil (6 tbsp)210ml water3 medium free range eggsA well-greased 9"deep round cake tinTreat the family to the never-ending spirals of this fabulous chocolate swirl cake... it's a delicious twist on a traditional sponge cake. So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4 - let's create a stir!Only 3 steps to cake heaven...1 Mix the eggs, oils, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Remove 8 tablespoons and place in a smaller bowl and set aside.2 Pour the cake mixture evenly into your greased cake tin. Empty the chocolate sachet into the mixture you set aside and stir well. Then spoon this into the mixture in the tin and using a rounded knife, gently swirl through.3 Bake in the centre of the oven for 37-43 minutes or until a rounded knife inserted into the centre of the cake comes out of clean, then cool on a wire rack, before enjoying a delicious slice of your very own Chocolate Swirl Cake... fabulous!Bake it yoursUse your creative talents to pipe gorgeous swirling chocolate designs onto your cake using some of your favourite Betty Crocker Chocolate Icing!
Store in a cool dry place