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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.

Raspberry Chocolate Crumble

Deb's Tips

This recipe offers not only a taste sensation but a texture sensation too - the whole family will love the soft chocolate, sweet rasperries and that crunch topping too! Great for slicing up or serving cubes of it for parties.

customer comments

“I have tried your ginger cake mix and although the family liked it decided to experiment and this last week made the mix but included the zest of a lime finely grated and the juice of the lime and 2oz preserved ginger cut into small pieces. It has been a major success and some went to a coffee morning where i was asked for the recipe several times!!” Trisha Mahgoub

Ingredients

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Chocolate Fudge Cake Mix
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Cake
Wright’s Chocolate Fudge Cake Mix          425g
Water                                                     170ml
Oil                                                           50ml
Fresh Raspberries                              350g
 
Topping
Wright’s Chocolate Fudge Cake Mix        75g
Butter                                                     25g
Porridge Oats                                         100g

 

Line a 19 x 28cm (7½x11 inches) oblong tray with baking parchment.
Mix all the ingredients under cake and follow the instructions on the back of the pack.
Pour the cake batter into the tin.
Rub the butter into the 75g of cake mix.  (Don’t worry if this starts to stick together).
Mix in the porridge oats breaking any lumps of chocolate mixture.
Scatter half of the oat topping on top of the cake batter.
Sprinkle over the raspberries.
Scatter the remaining oat topping and press down lightly.
Bake in a preheated oven 190°C (375°F) gas mark 5 for 45-50 minutes until firm to the touch.
Leave in the tin to cool for 10 minutes before turning out.