|Typical values||Cake Mix As Sold per 100g||Unbaked Cake Mix As Prepared 1/12th of cake (73g) without icing contains:|
|- Saturates||5.2g||3.1 g|
|- Sugars||49.4g||18.6 g|
Preparation & Storage
- This Red Velvet Cake oozes sophistication with its ruby-coloured, luscious sponge and rich chocolatey flavour. So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4 - it's baking time! Don't forget the icing Preparation 10 mins Baking time 23-28 mins Serves 12 All you need is: 65ml vegetable oil (4 1/2 tbsp) 205ml water 3 medium free range eggs 1 tub of Betty Crocker Vanilla or Cream Cheese Style Icing 2 x 8"well-greased cake tins Only 3 steps to cake heaven... 1 Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 2 Pour the cake mixture evenly into your two greased cake tins. 3 Bake in the centre of the oven for between 23-28 minutes or until a rounded knife inserted fully into the centre of the cake comes out clean, then cool on a wire rack. Sandwich your cakes together with a layer of Betty Crocker Vanilla or Cream Cheese Style Icing before covering with lashings of Icing. Then having admired your creation, enjoy a slice....mmmm gorgeous! Bake it yours Sprinkles some fresh raspberries on top to create the pinnacle of cake perfection!
Store in a cool dry place.
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