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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.

Brownies

Deb's Tips

Why not try a white chocolate topping - lovely as a treat for Christmas - as it looks like snow!

customer comments

“I am just writing to say thank you very much for your very prompt delivery of my bread and cake mix order. I placed my order on Wednesday and as if by magic it arrived this morning. You can't beat that for efficiency. Also I would like to say that I find it always a pleasure to speak to you both when it comes to ordering my next batch of mixes. I was very upset to find that Sainsbury's had stopped stocking the cake mixes but even though I now have to pay delivery it is worthwhile just to be in contact with you both. It is very refreshing to speak to people like yourselves who are always friendly, helpful and very efficient. Thank you once again and I look forward to the next set of recipes and information from the club. ” Anne Phillimore

Ingredients

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Chocolate Fudge Cake Mix
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  • CAKE
  • Wright's Choc Fudge Cake Mix 500g
    Demerara Sugar 75g
    Broken Walnuts 100g
    Vegetable Oil 60ml
    Water 200ml

  • TOPPING
    Icing Sugar 100g
    Butter or Margarine 50g
    Plain Chocolate 40g
    Water 4 teaspoons

  • OPTIONAL
    Broken Walnuts 75g

 

METHOD -  (Makes 1 tray - 12-14 pieces dependant upon size cut based on the above recipe). 

  1. Using the ingredients listed above for the "Cake", mix all of the ingredients together to form a batter by hand and deposit into a well greased or lined baking tray/sheet approx. 25 x 17.5 cm (10 x 7 inches).
  2. Bake in the oven at 160-170ºC (320-330ºF) Gas Mark 3 - 4 for around 20-25 minutes until baked. Allow to cool.
  3. Using the ingredients listed above for the "Topping"; cream the butter or margarine in a bowl using a spoon until soft, beat in the icing sugar which has been sifted and also add the water to produce a fairly firm spreading consistency. Finally melt the plain chocolate and blend in.
  4. Alternatively you can use a "ready made to use" chocolate topping/frosting.
  5. Cover the sheet of cake with the prepared "Topping" and finish with some sprinkled crushed walnuts. Allow to set.
  6. Cut into fingers 4 x 7.5 cm (2 x 3 inches) as illustrated in the picture.