BOSH! – Epic Chocolate Fudge Cake Mix (635g)

£3.49

A light, moist and indulgent chocolate cake has never been easier to make! This new Epic Chocolate Fudge cake mix from BOSH! is the perfect treat to have alongside a cuppa or to bake for a birthda…

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A light, moist and indulgent chocolate cake has never been easier to make! This new Epic Chocolate Fudge cake mix from BOSH! is the perfect treat to have alongside a cuppa or to bake for a birthday! Why not drizzle this cake with your favorite caramel sauce?IngredientsCake Mix (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Rapeseed Oil, Cocoa Powder (6%), Wheat Starch, Wheat Gluten, Reduced Fat Cocoa Powder (2.5%), Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Modified Starch, Emulsifier (Mono- and Diglycerides of Fatty Acids), Natural Flavouring, Stabiliser (Xanthan Gum))Fudge Icing (24%) (Icing Sugar, Reduced Fat Cocoa Powder, Maize Starch)May contain egg, milk and soya.Allergy Information:For allergens, see ingredients highlighted in bold in the ingredients list.Products may contain trace amounts other ingredients if produced in a mixed environmentPlease note:Although we make every effort to ensure this information is correct and accurate, we cannot be held liable in instances where it is incorrect.Always read the label on the product when you receive it, and react to the manufacturers guidelines.Nutritional InformationnNutritional Info pern100gn84gnEnergyn1597kJ / 381Kcaln1341kJ / 320KcalnFatn17gn14.3gn-of which Saturatesn2.1gn1.8gnCarbohydraten51gn42.8gn-of which Sugarsn31gn26gnProteinn4.5gn3.8gnFibren2.1gn1.8gnSaltn0.49gn0.41gnStorage InstructionsStore in a cool, dry place away from direct sunlight. Once opened store in an airtight container.Usage InstructionsHow To Do It You will need: 240ml water, 135ml vegetable oil, 25g plant-based butter, 50g golden syrup, 4 tsp plant-based milk For the cake 1. Preheat the oven to 180°C (160°C for Fan Oven), Gas Mark 4. 2. Line two 20cm/8” sandwich tins with baking parchment. 3. Empty the cake mix into a mixing bowl, add the water and the oil. Using a whisk, mix to make a smooth creamy batter. 4. Use a spatula or metal spoon to divide the mixture between the cake tins, smoothing to the edges of the tins. 5. Put the tin in the hot oven and bake for 15 minutes, until cooked through. 6. Remove from the oven and leave to cool on wire rack. For the icing 1. Empty the icing mix into a mixing bowl, add 25g plant-based butter, 50g golden syrup and 4 tsp plant-based milk (our favourite is oat milk). Using a whisk, mix into a smooth, creamy icing. 2. Once cakes are fully cooled, spread half the icing to cover the bottom layer of the sandwich. 3. Gently place the top layer on top and cover with the remaining icing, smoothing it down with a knife

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