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 (Lecithins)), 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.

100% Natural Flavours & No Artificial Colours.
Suitable for vegetarians.
Just add Milk, Oil, Egg & Icing.

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 105g 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 Belgian chocolate fudge fill & glaze icing.

3 Easy Steps:

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

Whisk
Place the Mr Kipling Indulgent, Belgian chocolate & orange cake mix into a bowl. Pour in the eggs, milk and oil or melted 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.

You can also use this mix to make 12 tray bake slices or 16 generous cupcakes.