1. Place the cake mix, water and oil in a bowl and mix together to form a smooth batter.
2. Add the grated parsnips and mix well.
3. Divide the mixture between a well greased 12-hole mini Bundt tin.
4. Blend together the ingredients under “Streusel Mix” and sprinkle on top of the individual cake batters.
5. Bake in a lower half of a pre-heated oven 180°C (360°F, Gas Mark 4) for 18 minutes until firm to the touch.
6. Remove from the tin after 5 minutes and cool on a wire tray.
7. For the “Topping”, mix the icing sugar and water together to form a paste and then drizzle over the cakes as per the illustration.
8. Alternatively, melt the white chocolate in a bowl over a pan of simmering water and then dip each Bundt cake into the chocolate.
I rarely write reviews of products and am a busy hospital Doctor who loves to bake but does not find much time. I have been using your carrot cake mix for the last 6 months and have received rave reviews each time. So, I wanted to thank you for your wonderful product. It works out well each time and is a delight to eat hot or cold. In fact on some occasions, it has disappeared in minutes!!!. I have unfortunately (for myself, but not for you) had to reveal the secret to all my friends who have tried the cake. I have now discovered the Toffee and Madeira mixes but am yet to try them out.
Dr. Reshma
Just "Wright" for Christmas or a winter party as we use seasonal ingredients such as parsnips - yes parsnips! Eyes right and check out this recipe. Deb the Bread