£3.76
The ASDA Chocolate Fudge Cake Mix Kit is a convenient British baking kit that includes both cake and frosting mixes. It is suitable for vegans and contains no artificial colours or flavours, offering a rich chocolate fudge flavour. Simply add butter, eggs, oil, milk, and water, or use vegan alternatives, and bake for 15-20 minutes to create a delicious cake.
- Contains cake mix and chocolate frosting mix for a complete baking solution.
- Offers a vegan alternative by swapping eggs and dairy with plant-based ingredients.
- Designed to serve 10 people, making it ideal for gatherings or family desserts.
- Manufactured in the United Kingdom, ensuring authentic British quality.
- Includes detailed baking instructions for both traditional and vegan preparations.
- £3.76
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Description
xAdditives: Free From Artificial Colours, Free From Artificial Flavours.
Ingredients: Icing Sugar, Fortified Wheat Flour [ Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Sugar, Fat-Reduced Cocoa Powder (10%), Palm Oil, Raising Agents (Potassium Carbonates, Glucono-Delta-Lactone), Rapeseed Oil.
| Typical values per 100g (prepared as directed using unsalted butter, egg and semi-skimmed milk) | Per 1/10 cake |
|---|---|
| Energy kJ | 1565 |
| Energy kcal | 373 |
| Fat | 16g |
| of which saturates | 6.6g |
| Carbohydrate | 50g |
| of which sugars | 37g |
| Fibre | 3.3g |
| Protein | 5.3g |
| Salt | 0.07g |
Features: Rich & Sweet. No Artificial Colours, Flavours or Hydrogenated Fat. Suitable for vegans.
Storage: Store in a cool, dry place.
Safety Warning: Flour is a raw ingredient and must be cooked or baked before eating.
Country of Origin: United Kingdom.
Product Information: Just add butter, eggs, oil, milk and water or vegan alternatives includes cake mix and choc frosting mix.
Preparation and Usage: Bake time approx: 15-20 Mins. Serves 10. Just remember, Before you start make sure you've got: 50g unsalted butter, 3 Tbsp (45ml) of vegetable oil, 2 Medium eggs, 5 Tbsp (75ml) of cold water, 2 Tbsp (30ml) of semi-skimmed milk. Turn the oven on at 180°C/350°F/fan 160°C/gas mark 4. Then grease two 7 sandwich tins and line with greaseproof paper. 1 Tip the cake mix sachet into a bowl and mix in 2 medium eggs, 3 tbsp (45ml) vegetable oil and 5 tbsp (75ml) cold water. Whisk, mix, or stir it up with an electric mixer for 1-2 minutes until smooth. Pour evenly into the sandwich tins. Then bake in the centre of the oven for 15-20 minutes until they're risen. You'll know they're ready if you insert a skewer and it comes out clean. 2 Take out of the oven and leave for 5 minutes before putting on a wire rack to cool completely. Rip then tip the frosting mix sachet into a bowl and add 50g of softened unsalted butter and 2 tbsp (30ml) semi-skimmed milk. Beat until creamy. 3 Generously spread over a 1/3 of the frosting and sandwich together then use the rest to cover the top of cake. Serve up then tuck in. To make a vegan option: Swap the 2 eggs, veg oil and water in the cake for 50g dairy free spread, 50ml unsweetened soya drink and 120ml Water. Bake at the same temperature above for 20-25 minutes. Swap the 50g unsalted butter and 30ml semi-skimmed milk in the frosting for 50g dairy free spread and 30ml unsweetened soya drink.
