Triple Chocolate Cake Mix

Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Fat Reduced Cocoa Powder (5%), Maize Starch, Dark Chocolate Chips (3%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier (Soya Lecithin), Flavouring), Milk Chocolate Chunks (3%) (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Whey Powder (Milk), Emulsifier (Soya Lecithin), Flavouring), Raising Agents (Diphosphates, Potassium Bicarbonate, Sodium Bicarbonate), Rice Starch, Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Flavouring, Stabiliser (Xanthan Gum)

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

May also contain Celery and Egg.

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 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

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 triple chocolate 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.

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