Ingredients
Sugar, wheat flour, fat-reduced cocoa powder (3.5%), palm fat, raising agents (calcium phosphates, sodium carbonates), corn starch, emulsifiers (propane-1,2-diol esters of fatty acids, mono- and diglycerides of fatty acids, sodium stearoyl-2-lactylate), salt, stabiliser (xanthan gum), flavourings, flour treatment agent (ascorbic acid).
Allergy Advice: May contain milk and soya.
Suitable for vegetarians
Baking instructions
Prep time: 10 mins
Baking time: 23–28 mins
Heat oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. For cupcakes use fan assisted oven to 160°C. Grease tins and preferably line base with baking parchment or greaseproof paper. For cupcakes line 2 regular muffin/cupcake tins with cupcake cases.
3 simple steps!
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Beat 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. Do not eat unbaked batter.
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Pour into tins. For cupcakes pour mixture into the cupcake cases.
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Bake for 23–28 minutes or until rounded knife inserted in centre comes out clean. For cupcakes bake the 2 muffin/cupcake tins 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 Tempting Chocolate Icing.
