CHOCOLATE CAKE

You Will Need

For cake
2 eggs
2/3 cup (150mL) water
3 tablespoons (60g) soft polyunsaturated margarine or butter
20cm x 7cm round cake pan

For icing
1 tablespoon (20mL) milk
2 tablespoons (40g) soft polyunsaturated margarine or butter

Preheat

Preheat oven to 180°C / 350°F (160°C fan forced). Grease and flour cake pan with gluten free flour, or lightly grease and line with baking paper.

Mix

Place cake mix, eggs, water and margarine or butter into mixing bowl. Using an electric mixer, mix on low speed until ingredients are combined. Mix on medium speed for 3 minutes. Pour batter into prepared cake pan.

Bake

Bake for 40 - 45 minutes. Cake is baked when it springs back when lightly touched in the centre. Allow cake to cool in pan for 5 minutes, prior to inverting onto cooling rack.

Icing

Place contents of frosting sachet into mixing bowl with milk and margarine or butter. Using an electric mixer, mix on low speed until ingredients are combined. Mix on medium speed for a further 2 minutes. Spread frosting over top of cooled cake.

Sugar, maize flour, cocoa powder (4.5%), maize starch, vegetable fats & oils [emulsifiers (471, 477), antioxidant (307)], non fat milk solids, raising agents (450, sodium bicarbonate), whey powder (from milk), tapioca starch, colour [caramel (150d) (contains sulphites)], salt, natural flavours, mineral salt (500), vegetable gums (xanthan, guar).

Contains: milk and sulphites.
May be present: tree nuts.

When BASCO Chocolate Cake is prepared according to standard pack directions (using polyunsaturated margarine & whole milk).

Servings per package: 12
Serving size: 65g

	Average Quantity Per 65g Serving	Average Quantity Per 100g
ENERGY	913 kJ	1410 kJ
	(218 cal)	(338 cal)
PROTEIN	2.4 g	3.8 g
FAT - Total	8.5 g	13.1 g
- Saturated	2.3 g	3.6 g
CARBOHYDRATE	32.8 g	50.7 g
- Sugars	21.9 g	33.9 g
SODIUM	284 mg	439 mg
GLUTEN	NIL DETECTED