Where to buy
Chocolate Fudge Cake Mix
Wright’s Chocolate Fudge Cake Mix 425g
Fresh Raspberries 350g
Wright’s Chocolate Fudge Cake Mix 75g
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.