Gluten free chocolate cake mix.No Artificial Colours or Preservatives. Gluten Free. Suitable for Vegetarians.Perfect to bake up memories with the kids!
Cake mix as sold Per 100g
Energy
1562kJ 369kcal
1/12th of cake (77g) baked without icing contains:
. * Reference intake of an average adult (8 400 kJ/2 000 kcal), Contains 12 portions
Typical values
Cake mix as sold Per 100g
Energy
1562kJ
Energy
369kcal
Fat
5.2g
Of which Saturates
2.8g
Carbohydrate
74.9g
Of which Sugars
35.6g
Fibre
2.9g
Protein
4.3g
Salt
2.67g
Preparation and Usage
Just add Eggs Oil Water Icing Love, Betty All you need is: 125ml vegetable oil (8 tbsp + 1 tsp) or 120g melted butter 250ml water or 250ml milk 4 medium eggs 1 tub of Betty Crocker? Indulgent Chocolate Fudge Icing Prep time 10 mins Baking time 23-28 mins Two 20cm cake tins or Two 12 cupcake muffin tins (and 24 cupcake cases) 3 simple steps! Preheat oven to 180ºC (160ºC for fan assisted ovens)/Gas Mark 4. For cupcakes use fan assisted oven 160ºC. Grease tins and preferably line base with baking parchment or greaseproof paper. For cupcakes line 2 regular muffin tins with cupcake cases. 1. Beat the eggs, water, oil and cake mix ( or eggs, milk, butter and cake mix) together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 2. Pour into tins. For cupcakes pour mixture into the cupcake cases. 3. Bake for 23-28 minutes or until a rounded knife inserted fully into the centre of the cake comes out clean. For cupcakes bake both trays at the same time for 18-22 minutes. Cool for 10 minutes in tins then remove from tins. Cool completely, fill and ice with Betty Crocker? Indulgent Chocolate Fudge Icing. All our icings are gluten free!
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