Get creative with loaf cakes and tasty bakes!

WE LOVE…CHIFFON CAKE // CHOCOLATE LAYER CAKE // STRAWBERRY SQUARES

Gluten-free chocolate & berry layer cake

MAKES ONE

1 box Betty Crocker™ Gluten Free Devil's Food Cake Mix

125ml vegetable oil

250ml (9fl oz) water

4 medium free-range eggs

2 tubs Betty Crocker™ Gluten Free Chocolate Icing

200g (7oz) fresh raspberries

200g (7oz) fresh blueberries

100g (3½oz) dark chocolate bar

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line 3x 20cm (8in) round cake tins with baking paper.

2 Mix the cake mix, oil, water and eggs in a large bowl. Whisk by hand or electric mixer for 2-3 minutes until smooth and creamy.

3 Pour the cake mixture evenly between the three cake tins.

4 Bake in the centre of the oven for 14-16 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave in the cake tins for 10 minutes. Remove from the tins and place on a cooling rack. Peel off the baking paper. Cool completely, about 1 hour.

5 Fit a piping bag with a nozzle; fill with icing. Place the first cake layer onto a serving plate. Starting on the outside edge of cake layer, pipe one-third of the icing into mounds to cover top surface of cake. Press alternately a raspberry or a blueberry in between each join. Top with the second cake layer and repeat piping and placing of fruit. Place the final cake layer on top. Press the remaining icing on top of the cake layer and swirl decoratively. Mound the remaining berries in the centre of the cake. Refrigerate for 1 hour.

6 Hold the chocolate bar (must be at room temperature) and carefully draw a vegetable peeler across the side of the bar to create small chocolate curls. Sprinkle over the top of the cake and fruit.

By Betty Crocker, official sponsor of Macmillan Cancer Support’s Coffee Morning. Find out more at coffeeregister.macmillan.org.uk

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