CHOCOLATE SPONGE MIX:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Fat Reduced Alkalised Cocoa Powder (7%), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Thickener: E466; Stabiliser: E450; Flavouring.
For allergens, including cereals containing gluten, see ingredients in bold. Also, may contain milk, oats and egg.
Suitable for vegetarians.
Store in a cool, dry place.
Typical values per 100g
Energy: 1251 kJ / 295 kcal
of which saturates: 6.4g
of which sugars: 23g
TO PREPARE THE CAKE
Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6.
Grease the sides and base of 2 x 18cm (7”) cake tins and line with baking paper.
Empty the cake mix into a large bowl and add two eggs, 50g of softened butter and 100ml (6½ tablespoons) of water.
Whisk together on a low speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy. If using a balloon whisk or spoon, this will take longer.
Pour the mix equally between the two tins and bake in the centre of the oven for 15 minutes.
Once cooked, remove from the oven and allow to cool on a wire rack.
Add filling of choice.
WHY NOT TRY?
Making cupcakes and get creative with your decorations!