Betty Crocker Chocolate Swirl Cake Mix

Cake Mix (390 g): Sugar, Wheat Flour, Raising Agents (Calcium Phosphates, Sodium Carbonates), Palm Fat, Corn Starch, Emulsifiers (Propane-1,2-Diol Esters Fatty Acids, Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate), Dextrose, Salt, Stabiliser (Xanthan Gum), Colours (Carotenes, Curcumin), Flavouring, Flour Treatment Agent (Ascorbic Acid), Chocolate Swirl Mix (35 g): Sugar, Fat-Reduced Cocoa Powder (50%) Contains: Wheat, Cake mix may contain Milk, Soy and Egg.

Cake Mix (390 g): Sugar, Wheat Flour, Raising Agents (Calcium Phosphates, Sodium Carbonates), Palm Fat, Corn Starch, Emulsifiers (Propane-1,2-Diol Esters Fatty Acids, Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate), Dextrose, Salt, Stabiliser (Xanthan Gum), Colours (Carotenes, Curcumin), Flavouring, Flour Treatment Agent (Ascorbic Acid), Chocolate Swirl Mix (35 g): Sugar, Fat-Reduced Cocoa Powder (50%) Contains: Wheat, Cake mix may contain Milk, Soy and Egg.

Directions for use: Just add Egg, oil, water, icing Love, Betty All you need is: 105ml vegetable oil (7 tbsp) or 110g melted butter + 200ml water or 200ml milk + 3 medium eggs Prep time 10 mins Baking time 37-43 mins 23 cm cake tin 3 simple steps! Preheat oven to 180°C (160°C for fan assisted ovens or refer to manufacturer's instructions)/Gas Mark 4. Grease a deep 23cm cake tin and preferably line base with baking parchment or greaseproof paper. 1. Mix cake mix, oil (or butter), water (or milk) and eggs gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 2. Spoon 8 tablespoons of batter and place in a smaller bowl and pour the remaining batter into tin. Add 'chocolate mix' into reserved batter and stir well with a fork. Then drop chocolate mixture in spoonfuls randomly onto batter in tin and using a knife to swirl the chocolate mixture through the cake mix. 3. Bake for 37-43 min or until skewer inserted in centre comes out clean. Cool for 10 minutes in tin then remove from tin. Ice the top of the cake with Betty Crocker™ Tempting Chocolate Icing. Storage recommendation: Store in a cool, dry place. Ambient

Directions for use: Just add Egg, oil, water, icing Love, Betty All you need is: 105ml vegetable oil (7 tbsp) or 110g melted butter + 200ml water or 200ml milk + 3 medium eggs Prep time 10 mins Baking time 37-43 mins 23 cm cake tin 3 simple steps! Preheat oven to 180°C (160°C for fan assisted ovens or refer to manufacturer's instructions)/Gas Mark 4. Grease a deep 23cm cake tin and preferably line base with baking parchment or greaseproof paper. 1. Mix cake mix, oil (or butter), water (or milk) and eggs gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 2. Spoon 8 tablespoons of batter and place in a smaller bowl and pour the remaining batter into tin. Add 'chocolate mix' into reserved batter and stir well with a fork. Then drop chocolate mixture in spoonfuls randomly onto batter in tin and using a knife to swirl the chocolate mixture through the cake mix. 3. Bake for 37-43 min or until skewer inserted in centre comes out clean. Cool for 10 minutes in tin then remove from tin. Ice the top of the cake with Betty Crocker™ Tempting Chocolate Icing. Storage recommendation: Store in a cool, dry place. Ambient