Chocolate Orange Cake Mix

Sugar, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Belgian Chocolate Chips (6%) (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier (Sunflower Lecithin)), Fat Reduced Cocoa Powder (6%), Maize Starch, Raising Agents (Diphosphates, Potassium Bicarbonate, Sodium Bicarbonate), Rice Starch, Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Flavourings, Stabiliser (Xanthan Gum)

For allergens, including Cereals containing Gluten, see ingredients in bold.

May also contain Celery, Egg and Soya.

Suitable for Vegetarian

Artificial Colours – Free From

For best before end: see top of pack
Store in a cool dry place

You Will Need:
175ml semi- skimmed milk
105ml vegetable oil or 1059 melted butter
3 medium eggs
Mr Kipling Signature Chocolate Fudge Fill Glaze Icing (optional)
2 greased and lined 8″ (20.5cm) round sandwich cake tins
Electric hand whisk

Top Tip:
For a superior, rich finish, fill, top or glaze your cake with our exceedingly good Signature Chocolate Fudge Fill & Glaze Icing.

3 Easy Steps:

Mix
Preheat oven to 170°C/150°C Fan/Gas 3. In a jug, mix the eggs, milk & oil or eggs, milk & melted butter.

Whisk
Place the Mr Kipling Indulgent Belgian Chocolate & Orange Cake Mix into a bowl. Pour in eggs, milk and oil or if using butter,
pour in eggs, milk and butter. Then whisk for 2 minutes until smooth and creamy.

Bake
Pour cake mix evenly between the two prepared sandwich tins and level with a spoon.
Bake in the centre of the oven for 24 to 28 minutes or until a skewer inserted into the sponge comes out clean.
Cool on a wire rack. Then you’re ready to fill and glaze.