Betty Crocker Cake Mix Gluten Free Devil's Food 550g

Preparation Instructions

All you need is: For the cake: 4 extra large eggs + 1/3 cup (125mL) vegetable oil + 1 cup (250mL) water For the chocolate buttercream: 125g butter, softened to room temperature 1 tbsp (20mL) milk Prep time: 20 mins Baking time: 40-45 mins Baking: 1 (20cm) round pan at least 5cm deep Preheat oven to 180°C (160°C fan forced). Grease a deep, 20cm round cake pan with cooking spray. Line the base with baking paper. 1. Beat cake mix, eggs, water and vegetable oil in a large bowl with an electric mixer on low speed for 30 seconds. Then, beat on medium speed for 2 minutes. (Do not eat batter as it contains raw eggs). Pour into pan. 2. Bake for 45-50 minutes or until skewer inserted in centre comes out clean. Cool for 10 minutes in the pan, and then gently remove from the pan onto a wire rack to cool completely. 3. Prepare Chocolate Buttercream Frosting by beating the butter in a medium bowl with an electric mixer on high speed for 3-5 minutes or until butter is pale and creamy. Reduce speed to medium, gradually add Chocolate Buttercream mix, 1 tbsp at a time. Continue mixing until well combined. Add milk and beat on high speed for a further minute. Spread Chocolate Buttercream Frosting over the top of the cooled cake.