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