| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 3 cups Basic Cake Mix
- 150 ml Milk plus extra 2 tbs milk
- 3 Eggs
- 2 teaspoons Vanilla Extract
- 190 grams Unsalted Butter softened
- 2 tablespoons Cocoa Powder
Ingredients
| |
Instructions
- Preheat oven to 180°C. Place the Loaf Form on an oven tray and set aside.
- Place the Basic Cake Mix into a 3L Mixing Bowl. Add 150ml milk, eggs and vanilla, thoroughly combing together using spatula.
- Add the butter and, using electric beaters, beat mixture on high for 2 minutes.
- Transfer half of the mixture into a second bowl. Add cocoa powder and extra milk. Beat for 1 minute or until combined.
- Transfer mixtures 1 spatula at a time into the Loaf Form. Using the end of a Tool, swirl mixture around to create marble effect. Bake for 40 minutes or until golden.
- Allow cake to cool completely before un-moulding cake.
- To make the icing, combine ingredients together in a 1.5L Mixing Bowl.
- Spread over cooled cake and serve.
Recipe Notes
- For gluten-free Basic Cake Mix, simply substitute the self-raising flour with gluten free self-raising flour. This can be found in the health food aisle of your local supermarket.
- If wanting to separate into individual cake servings place 4 cups per Modular Mates Oval #2.
- Shake Modular Mate Cake Mix in sealed Modular before scooping out your required cake mix.
- For an icing alternative for the Butter Cake, try gently spreading the top with raspberry jam and sprinkle with desiccated coconut.
- For a runnier icing, try adding in 1-2tbs of milk.
Share this Recipe