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Chocolate Fudge Tower Traybake

  • BAKE: 50m
  • SERVES: 14


Chocolate Fudge Cake Mix 5 x 500g
  • Chocolate Fudge Cake Mix 5 x 500g
  • Wright’s Chocolate Fudge Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4 tablespoons)
  • Broken Walnuts 100g
  • Demerara Sugar 75g
  • Icing Sugar (sifted) 100g
  • Butter or margarine 50g
  • Plain chocolate 40g
  • Water 4 teaspoons
  • Crushed Walnuts



Method: (Makes 1 tray, 12 – 14 pieces, dependent upon size cut based on the above recipe):

Mix all of the Chocolate Fudge Mix, water, vegetable oil, broken walnuts and Demerara sugar to form a batter by hand and pour into a well or lined baking tray/sheet, approx 25 x 17.5cm (10 x 7”).

Bake in a preheated oven 190°C (375°F, Gas Mark 5) for 45-50 minutes until baked and firm to the touch.

Allow the cake to cool before decorating.

For the topping, cream the butter or margarine in a bowl until soft, beat in the sifted icing sugar and add the water to produce a fairly firm spreading consistency.

Finally melt the plain chocolate (either over hot water or in a microwave) and blend in.

Alternatively you can use a ‘ready-made’ chocolate topping / frosting.

Cover the sheet of cake with the ‘topping’ and sprinkle over the crushed walnuts.

Allow to set and cut into fingers approx. 4 x 7.5 cm (2 x 3 inches).

“I have baked several of your cake mixes and they are superb. My son bought a mixed packet at the Good Food Show. Can you tell me where I can buy them either singly or a mixed packet as I am hooked on them!”

Margaret Armour

Deb's Tips

Why not try adding white chocolate to the topping to add more colour and taste? Deb the Bread

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