Hale & Hearty Organic classic chocolate cake mix
Raw Cane Sugar*, Tapioca Starch*, Wholemeal Rice Flour*, Chocolate Drops (11%)* (Raw Cane Sugar*, Cocoa Mass*, Cocoa Butter*, Emulsifier: Sunflower Lecithin), Cocoa Powder (7%)*, Wholemeal Quinoa Flour*, Baking Powder (Raising Agent: Sodium Bicarbonate, Acidification Agent: Cream of Tartar, Cornstarch*), Thickener: Carob Seed Flour*, Chickpea Flour, Sea Salt, Pure Bourbon Vanilla*, *Organically grown&produced
Preparation & Storage
- Just add eggs and butter or dairy free margarineTry something different!Experimenting with new recipes is lots of fun and a great way toget the family interested in healthy, nutritious food. So roll up your sleeves and get the kids involved!Classic Icing*Blend a tablespoon of warm water with enough icing sugar and melted butter to form a smooth, creamy pastes. Begin with 180 grams of sugar and 80 grams of butter and keep adding to reach desired consistency. Then add 2 tablespoons of cocoa powder and a little vanilla essence, blending again until fluffy.Mocha Cream*Heat 120ml of double cream to pre-boiling point. Lower heat and add 200g of dark chocolate chunks and 2 teaspoons of instant coffee. Stir until melted and cool.Chocolate Duo*Drizzle the cake first with melted dark chocolate. Allow to cool and settle. Drizzle with melted white chocolate for a lattice effects.*Allow cake to cool before spreading with additional toppings.
Store in a cool, dry place.