Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin),
Fat Reduced Cocoa Powder (6%),
Raising Agents (Disodium Diphosphate, Sodium Bicarbonate),
Modified Tapioca Starch,
Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids),
Stabiliser (Xanthan Gum)
- Exceedingly Good Cakes
- 100% Natural Flavours & No Artificial Colours
- 20-25 Minutes to Bake
- Suitable for Vegetarians
- No astronauts were harmed in the manufacture of this product!
For allergens, including Cereals containing Gluten, see ingredients in bold.
May also contain Celery, Egg, Milk and Soya.
For Best Before End: See Top of pack
Store in a Cool Dry Place
||Per Per slice (62g) as prepared
|of which – saturates (g)
|of which – sugars (g)
This pack contains approximately 12 portions
Per Per slice (62g) as prepared
of an adult's Reference Intake†
Typical values per 100g: Energy 1563kJ/373kcal
†Reference Intake for an average adult (8400kJ/2000kcal)
You Will Need
160ml semi-skimmed milk
110ml vegetable oil
3 medium eggs
2 greased and lined 8" (20.5cm) round sandwich cake tins
Electric hand whisk
Mr Kipling Space ready to use icing (optional)
3 Easy Steps
Preheat oven to 180°C/160°C
1 Fan/Gas 4. In a jug, blend the eggs, milk & oil.
2 Place the Mr Kipling Space Chocolate Cake Mix into a bowl, pour in the egg, milk and oil and gently mix then whisk for 1 minute until smooth and creamy. Do Not Over Mix.
3 Pour cake mix evenly between the two prepared sandwich tins and level with a spoon, bake in the centre of the oven for 20 to 25 minutes or until a skewer inserted into the sponge comes out clean. Cool on a wire rack.
Fill, top or decorate with our exceedingly good Space ready to use vanilla flavour icing for the most amazing results.
You can also use this mix to make 12 tray bake slices or 16 generous cupcakes
Available in major retailers