Ingredients

Group Biscuit Base
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.145
58
Sugar
0.075
30
All Purpose Flour
0.250
100
Total Weight: 0.470
Group Batter
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.500
100
Water
0.250
50
Eggs
0.125
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.063
12.5
Total Weight: 0.938
Group Topping
Ingredient
KG
Weight (%)
Rice Crispies
-
-
Total Weight: 0.000

Method

How to do it:

Biscuit base:
1. Cream Butta Butteroil Substitute and sugar until light and fluffy.
2. Add flour and mix on low speed until thoroughly coated with butter.
3. Form the mixture into dough and knead several times.
4. Press onto a 9” x 9” baking tray using a rolling pin. Set aside.

Batter:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 1 minute.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Pour batter on the biscuit base and bake for 25 minutes at 175°C. Do not bake it completely.
4. Remove the baking tray from the oven and sprinkle rice crispies on top of the cake.
5. Return the baking tray into the oven and bake for 5 more minutes or until done.
6. Cool then cut into squares.

Yield

25 pieces x 2” x 2” squares

Ingredients

Group Biscuit Base
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.145
58
Sugar
0.075
30
All Purpose Flour
0.250
100
Total Weight: 0.470
Group Batter
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.500
100
Water
0.250
50
Eggs
0.125
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.063
12.5
Total Weight: 0.938
Group Topping
Ingredient
KG
Weight (%)
Rice Crispies
-
-
Total Weight: 0.000

Method

How to do it:

Biscuit base:
1. Cream Butta Butteroil Substitute and sugar until light and fluffy.
2. Add flour and mix on low speed until thoroughly coated with butter.
3. Form the mixture into dough and knead several times.
4. Press onto a 9” x 9” baking tray using a rolling pin. Set aside.

Batter:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 1 minute.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Pour batter on the biscuit base and bake for 25 minutes at 175°C. Do not bake it completely.
4. Remove the baking tray from the oven and sprinkle rice crispies on top of the cake.
5. Return the baking tray into the oven and bake for 5 more minutes or until done.
6. Cool then cut into squares.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.