Triple Chocolate Surprise
How to do it:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 1 minute.
2. Add water and eggs. Mix on medium speed for 4 minutes.
3. Add Frutojam Gourmet Rapsberry with Seeds and crushed pecans and mix on low speed for 1 minute.
4. Place batter in a jelly roll pan.
5. Bake at 180°C.
1. Mix Bakels Dark Choco Fudge and Apito Peppermint Paste.
1. Melt Apito Cooking Chocolate.
2. Add crushed pecan.
1. Cut cooled cake in half.
2. Spread filling in between layers.
3. Cover cake with melted Apito Cooking Chocolate-pecan mixture.
4. Top with Diamond Glaze Gold and fresh strawberries.
Yield: 2 pieces of 6” x 18” cake