Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
Total Weight: 0.750
Group 2
Ingredient
KG
Weight (%)
Cream Cheese
0.225
56.25
Brown Sugar
0.050
12.5
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
37.5
Cold water (1-5°C)
0.150
37.5
Total Weight: 0.575

Method

How to do it:

Cake:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute for 1 minute at 1st speed.
2. Add water and eggs, mix for 4 minutes at 2nd speed.
3. Deposit in a 7½ x 2 inch pan, greased and lined with wax paper.
4. Bake at 180°C for 45 minutes or until done.
5. Remove from pan when warm. Cool.
6. Cut into three layers.

Icing:
1. Combine cream cheese and brown sugar, beat until soft.
2. In a separate bowl, whip Whip Brite Powder and cold water, then fold into cream cheese mixture.
3. Beat icing until smooth.

Assembly:
1. Place bottom layer of cake in serving plate. Spread ¼ of icing on cake layer, then continue to stack up layer with ¼ of icing on each layer.
2. Finally, cover top and sides of assembled cake with the remaining icing and grate chocolate on top.
3. Refrigerate for 6 hours before serving.

Yield

1 torte

Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
Total Weight: 0.750
Group 2
Ingredient
KG
Weight (%)
Cream Cheese
0.225
56.25
Brown Sugar
0.050
12.5
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
37.5
Cold water (1-5°C)
0.150
37.5
Total Weight: 0.575

Method

How to do it:

Cake:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute for 1 minute at 1st speed.
2. Add water and eggs, mix for 4 minutes at 2nd speed.
3. Deposit in a 7½ x 2 inch pan, greased and lined with wax paper.
4. Bake at 180°C for 45 minutes or until done.
5. Remove from pan when warm. Cool.
6. Cut into three layers.

Icing:
1. Combine cream cheese and brown sugar, beat until soft.
2. In a separate bowl, whip Whip Brite Powder and cold water, then fold into cream cheese mixture.
3. Beat icing until smooth.

Assembly:
1. Place bottom layer of cake in serving plate. Spread ¼ of icing on cake layer, then continue to stack up layer with ¼ of icing on each layer.
2. Finally, cover top and sides of assembled cake with the remaining icing and grate chocolate on top.
3. Refrigerate for 6 hours before serving.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake

Please Rotate Your Device

Device

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