Macmillan x Betty Crocker Decadent Chocolate Fudge Cake

Total Time: 1 Hour 15 Minutes
Servings: 12

As an ode to the Coffee Morning, we’ve taken our most loved cake mix and added a Macmillan twist. Try our Chocolate Fudge Cake with soft Vanilla Buttercream and fresh strawberries that perfectly complement the rich flavours of the mix.

All You Need Is ...

  • Small check mark in a circle icon 1 x 425g box of Betty Crocker Devil’s Food Cake Mix
  • Small check mark in a circle icon 3 medium free-range eggs
  • Small check mark in a circle icon 120ml vegetable oil
  • Small check mark in a circle icon 230ml water
  • Small check mark in a circle icon 300g Betty Crocker Vanilla Buttercream Style Icing
  • Small check mark in a circle icon 350g fresh strawberries

Betty's Easy Steps

  1. Line two 20cm loose bottomed cake tins with greaseproof paper.
  2. Preheat the oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
  3. In a large bowl (or stand mixer) add the eggs, oil, water and Devil’s Food Cake Mix.
  4. Gently whisk together with hand whisk (or using the whisk attachment on your mixer) for 2-3 minutes until it’s a smooth batter.
  5. Divide the cake mix between the two cake tins and smooth over with a spoon.
  6. Bake in the middle of the oven for 25-30 mins or until risen and cooked through.
  7. To check the cake is cooked, poke the middle with a metal skewer; it should come out clean (if not, pop it back in the oven for another few minutes until it does).
  8. Meanwhile, hull half the strawberries, then finely slice half the others and put to one side for decorating later.
  9. Carefully remove the cakes onto a cooling rack, then remove them from the tins and leave to cool completely.
  10. Once cooled, pop one cake onto a cake stand or serving plate and ice one cake with half of the vanilla icing. Place the sliced strawberries around the outside edge of the cake to make a pretty pattern then pop more in the middle. Put the other cake on top and spread the remaining icing on top of the cake. Finish with the remaining halved strawberries.
  11. Serve with a cuppa – delicious!