Preparation and Usage
This moist, warming and Spiced Ginger Cake is simple and quick to make and tastes delicious on its own with a cup of tea or served with cream cheese icing. Grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. For cupcakes bake in a fan assisted oven at 160°C. It's baking time! Preparation 10 mins Baking time 23-28 mins Serves 12 All you need is: 90ml vegetable oil (6 tbsp) 180ml water 3 medium free range eggs 1 tub of Betty Crocker? Rich Cream Cheese Style Icing 2 x 8'' well-greased cake tins (or 2 x regular size muffin trays & cupcake cases) 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. For cupcakes pour mix evenly into the cupcake cases** 3 Bake in the centre of the oven for 23-28 minutes or until a rounded knife inserted into centre of the cake comes out clean. For cupcakes bake both trays together for 18-22 minutes**. Then cool on a wire rack. Sandwich your cakes together and cover with Betty Crocker? Rich Cream Cheese Style Icing. Then serve up a slice and enjoy! **For full cupcake recipe suggestion please see www.bettycrocker.co.uk Bake it yours Try adding honey to your cake mix before baking for a delightful sticky topping!
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