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Chocolate Fudge Cake Mix

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Available in Asda, Booths, Morrison's, larger Sainsbury's & Wright's on line - this mix requires only the addition of oil and water. The mix works brilliantly with bread making machines as well as in a 2lb loaf tin in your domestic oven at home or create 12 muffins, 24 cupcakes, bake in an 8" round tin or as a tray bake.

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Chocolate Muffin / Creme Cake Mix 12kg

1kg - Wright's Chocolate Muffin/Creme Cake Mix 

350ml - Liquid Whole Egg                                            

300ml - Vegetable Oil

225ml - Water    

185g - Inclusions  i.e. Dried Fruit/Chocolate chips (optional)



Place mix, liquid whole egg, oil and water into a bowl and beat together to form a smooth batter.  If using an electric mixer with a beater attachment, beat on slow speed for 2 minutes.  Then scrape the mixture down thoroughly before beating again for a further 4 minutes on medium speed.

Finally, add any chosen ingredients at this stage and fold evenly through batter.  

Scale the batter into muffin cases, a cake tin or a tray bake as required (see guidance notes).

Bake off as required (see guidance notes).




Muffins   Scaled at 75g (2½ oz) - Bake at 190°C (375°F), Gas Mark 4 for 20 – 25 minutes.

Loaf Cake  Scaled at 450g (1lb) - Bake at 180°C (360°F), Gas Mark 4 for 45 – 60 minutes.

Tray Bake  Scaled at 450g (1lb) - Bake at 170°C (340°F), Gas Mark 3½ for 30 – 35 minutes.



Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Cocoa Powder (6%), Rapeseed Oil, Maltodextrin, Modified Starch, Whey Powder (Milk), Raising Agents: E450, E500, Salt, Flavourings, Barley Malt Flour, Barley Malt Extract, Stabilisers: E412, E415, Emulsifiers: E471, E475.


For all allergens. including cereals containing gluten see ingredients above in bold.

Recipe using this product

View all recipes using chocolate muffin / creme cake mix 12kg

customer comments

“Just a short note to thank you for the delivery, Friday or Monday you said, well the whole order arrived today, Thursday at 9.30 am. Once again many thanks.” Helen Davies