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Chocolate Mice Cakes

  • BAKE: 20
  • SERVES: 24


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 (4 tablespoons) 60ml
  • 24 paper muffin cases
  • Butter or Margarine 200g
  • Icing Sugar 200g
  • Cocoa Powder 2 heaped tablespoons
  • Hot Water 1 tablespoon
  • Chocolate Buttons 48
  • Silver Dragee Balls 72
  • Icing Sugar 2 tablespoon approx.
  • Little water to mix



METHOD: (Makes up to 24 cakes)

Place paper cases into muffin trays.
Mix together all the ingredients listed under “Cake” in a bowl to form a batter.
Divide the mixture evenly between the paper cases, approximately 30g per case.
Bake in a preheated oven at 200°C (400°F) gas mark 6 for approximately 18-20 minutes or until springy to the touch.
Allow to cool completely before decorating.
Prepare the chocolate topping by mixing the cocoa powder to a paste with 1 tablespoon hot water.
Sieve the icing sugar into a mixing bowl, add the butter or margarine and the cocoa mixture.
Beat the ingredients together well until the mixture reaches a smooth and spreadable consistency, adjusting this with a little more sieved icing sugar if necessary.
Spread a little topping over each cake. Place two chocolate drops and three silver dragee balls on each cake for the ears, eyes and nose.
Mix the remaining 2 tablespoons of icing sugar with water to a piping consistency and use this to pipe the whiskers on each cake as per the illustration.

“Many thanks for Speedy delivery of goods recieved today. only ordered yesterday, fantastic service.”

Ronald Hunter

Deb's Tips

Gorgeous little cakes to please gorgeous little faces at party times. A fabulous recipe for full family involvement – if you can keep Dad out of the chocolate topping pot! Deb the Bread

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