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• 1 pack of Cake Angels Raspberry & White Choc Cake Mix
• 130ml vegetable oil
• 3 large eggs 
• 250g mascarpone 
• 200g icing sugar 
• 70g raspberries

Raspberry & White Choc Cake Mix 380g

£2.99 - £14.99

Raspberry & White Choc Cake Mix 380g

This cake mix uniquely incorporates white chocolate chunks & real freeze-dried raspberries to create an unbelievably good, decadent cake that’s bursting with flavour. It'll be hard to not go back for more!

Ingredients

Cake Mix contains: Demerara Sugar (Sugar, Cane Molasses), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wholemeal Wheat Flour (15%), Modified Maize Starch, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Emulsifiers (Propane-1,2-Diol Esters of Fatty Acids, Mono-and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Freeze Dried Raspberry Pieces (1%), Salt, Natural Flavourings, Free Range Whole Egg Powder, Whey Powder (Milk)

White Chocolate Chunks (6%) contain: Sugar, Whole Milk Powder, Cocoa Butter Skimmed Milk Powder, Emulsifier (Soya Lecithin), Natural Flavouring. White Chocolate contains: Milk Solids 23% minimum

For allergens, including Cereals containing Gluten, see ingredients in bold.

Suitable for vegetarians.

Nutrition

Per 100g (as baked)

Energy 1656kJ/396kcal

Fat 21.0g of which saturates 2.7g

Carbohydrates 44.8g of which sugars 26.9

Fibre 1.7g

Protein 6.1g

Salt 0.77g

Per Serving 56g (as baked)

Energy 927kJ/222kcal

Fat 11.8g of which saturates 1.5g

Carbohydrates 25.1g of which sugars 15.1g

Fibre 1.0g

Protein 3.4g

Salt 0.43g

Serves 12

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Raspberry & White Choc Posh Toppers 90g

£2.50 - £12.50

Raspberry & White Choc Posh Toppers 90g

It’s time to upgrade your standard cake sprinkles to these divine toppers. Made using crunchy shortcake balls, white chocolate chunks & real freeze-dried raspberries, they’ll help you to decorate your bakes whilst giving a textured fruity punch.

Ingredients

White Chocolate Chunks (40%) contain: Sugar, Whole Milk Powder, Skimmed Milk Powder, Emulsifier (Soya Lecithin), Natural Vanilla Flavouring.

White Chocolate contains: Milk Solids 23% minimum

White Chocolate Coated Shortcake Biscuit Balls (40%) contain: White Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Skimmed Milk Powder, Emulsifier (Soya Lecithin), Natural Vanilla Flavouring), Shortcake Biscuit (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin),Palm Oil, Rapeseed Oil, Sugar, Wheat Gluten, Salt, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Glazing Agent (Stabiliser (Gum Arabic), Sucrose, Honey))

White Chocolate contains: Milk Solids 19% minimum.

Fruity Raspberry Pieces (10%) Contain: Concentrated Apple Puree, Fructose Glucose Syrup, Raspberry Puree (16%), Glucose Syrup, Sugar, Humectant (Glycerol), Wheat Fibre, Palm Oil, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Malic Acid), Concentrates of Blackcurrant, Blueberry, Carrot, Natural Flavouring.

Raspberry Flavoured Fudge (10%) contains: Sugar, Glucose Syrup, Sunflower Oil, Invert Sugar Syrup, Natural Flavourings, Emulsifier (Sunflower Lecithin), Concentrate of Elderberry, Glazing Agent (Beeswax).

For allergens, including Cereals containing Gluten, see ingredients in bold.

Suitable for vegetarians.

Nutrition

per 100g

Energy 2125kJ/508kcal

Fat 25.0g of which saturates 14.3g

Carbohydrate 64.3g of which sugars 49.5g

Fibre 1.3g

Protein 5.7g

Salt 0.32g

Serves 10

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To make the cake:

1. Preheat the oven to 180°C (160°C fan oven).
2. Butter and line a 20 x 30cm traybake tin with baking parchment.
3. Empty the raspberry & white chocolate cake mix into a mixing bowl. Add the water, oil and eggs. Using a whisk, mix to make a smooth creamy batter.
4. Use a spatula or metal spoon to empty the cake mix into the tin, smoothing the batter out so it goes all the way to the edges.
5. Put the tin in the hot oven and bake for 20 minutes, until cooked through.
6. Leave to cool on a wire rack.

​To make the frosting:

1. Put the mascarpone and icing sugar in a mixing bowl and beat until smooth.
2. On a plate, crush the raspberries with the back of a spoon to break them up slightly then tip them into the mascarpone mix and stir until combined.
3. Spread the frosting generously on top of the cooled cake and cut into 16 fingers. 

For extra indulgence top with Cake Angels Raspberry & White Choc Chunks Posh Toppers!