Ingredients
Sugar, wheat flour, fat-reduced cocoa powder (4.3%), raising agents (sodium carbonates, calcium phosphates), palm fat, emulsifiers (propane-1,2-diol esters of fatty acids, mono- and diglycerides of fatty acids, sodium stearoyl-2-lactylate), corn starch, salt, stabilisers (sodium carboxymethyl cellulose, xanthan gum).
Allergen Information
Contains: wheat (gluten)
May contain: milk, egg, soy
Baking instructions
Prep. time: 10 mins
Baking time: 23–28 mins
Preheat oven to 180°C (160°C for fan assisted ovens or refer to manufacturer’s instructions)/Gas Mark 4. For cupcakes use fan assisted oven to 160°C. Grease the 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, until a 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 the tins, then remove from the tins. Cool completely, fill and ice with Betty Crocker Indulgent Chocolate Fudge Icing.
