It’s nearly the end of the Summer holidays for me which means the start of term is looming along with a heck of a lot of A2 work. Basically my schedule is about to get extremely hectic which is why I decided to bake a (commiserations?) cake.
Now it’s all very well and good saying I want to bake a cake but even in the holidays I have work to do – meaning time is still a precious commodity. Which is why I decided I was going to do something I’ve never really done before which was to buy a ready made Betty Crocker cake mix. I chose the Devils Food Chocolate cake mix to be precise, whilst my sister made a Victorias sponge using a different mix.
I’ve always been wary of buying cake mixes as:
a) I could really make a cake from scratch
b) The mixes get mixed reviews
In the past I’ve heard people complain that cake mixes just never turn out the way they want them to, but I’ve always believed you should form your own opinions on these things so I took the plunge.
You will need:
- Betty Crocker Devils Food Cake Mix
- Betty Crocker Chocolate Fudge Icing
- Vegetable / Olive Oil
- Three Eggs
- Two 8″ Cake Tins
- Greaseproof Paper
- Mixing Bowl
Preheat the oven to 180°C
Basically you take the mix, three eggs, eight tablespoons of oil and 230ml of water and mix them all together in a bowl. This didn’t take me very long to do by hand but if you’re really really short on time you could use an electric whisk.
Next I took a sheet of greaseproof paper and my cake tins and traced around the outside of one of the cake tins twice on the paper. I then cut the two circles out and used them to line the bottom of the tins. Optionally you can take a knob of butter and lightly grease the paper which I also did but you don’t have to, I did it just as a precaution to really make sure the cake would come out smoothly.
Once I’d done this I poured the mixture evenly into each tin and placed them in the centre of my oven. It was that simple! I’d say it took me about ten minutes to prepare, also all the instructions are clearly marked on the box so you can follow exactly what you’re doing.
I set the timer on my oven to twenty-eight minutes and when I stuck a skewer in the cakes they were both done. I then took them out using the oven gloves and placed them on the hob – to aid the process of taking them out the tins I took a palette knife and ran it round the edges of each cake. Then when I turned them over onto the cooling rack they came straight out.
To finish I waited for them both to cool and then using a bread knife I sliced the top off one to make it flat. I then used the same palette knife as earlier to spread the chocolate fudge icing in the centre, sandwich the cakes and ice the entirety of the outside. The palette knife helped give a smooth finish and that was it, my cake was complete!
All that was left to do was try it and to my surprise it was delicious, it was moist and spongy plus chocolatey but not too heavy. I was very impressed. As you can see from the image at the beginning of this post I didn’t even have time to take a photo before everyone dug in and started cutting themselves slices!
If you’re in a rush or are just too busy to bake from scratch I definitely recommend buying a cake mix, no endorsement here just real love for the product.
Treat your self!