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