Sugar, Wheat Flour, Fat-Reduced Cocoa Powder (6%), Raising Agents (Sodium Carbonates, Calcium Phosphates), Palm Fat, Emulsifiers (Propane-1,2-Diol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate), Corn Starch, Salt, Stabilisers (Sodium Carboxy Methyl Cellulose, Xanthan Gum)

For allergens, see ingredients in bold.

May contain Milk, Egg and Soy.

Storage

Store in a cool, dry place.

Usage

All you need is: 120ml vegetable oil (8 tbsp) or 120g melted butter 230ml water or 230ml milk 3 medium eggs 1 tub of Betty Crocker™ Indulgent Chocolate Fudge Icing (Icing is not included) Prep time 10 mins Baking time 23-28 mins Two 20cm cake tins or two 12 cupcake muffin tins (and 24 cupcake cases) 3 simple steps! Preheat oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. For cupcakes use fan assisted oven 160°C. Grease tins and preferably line base with baking parchment or greaseproof paper. For cupcakes line 2 regular muffin tins with cupcake cases. 1. Beat the eggs, water, oil and cake mix (or eggs, milk, butter and cake mix) together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Do not eat unbaked batter. 2. Pour into tins. For cupcakes pour mixture into the cupcake cases. 3. Bake for 23-28 minutes or until a rounded knife in centre comes out clean. For cupcakes bake the 2 muffin tins at the same time for 18-22 minutes. Cool for 10 minutes in tins then remove from tins. Cool completely, fill and ice with. Betty Crocker™ Indulgent Chocolate Fudge Icing.