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Swirly / Zebra Cake

  • BAKE: 55m
  • SERVES: 12

Ingredients

Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • Wright's Madeira Cake Mix 250g & Chocolate Fudge Cake Mix 250g
  • Vegetable Oil 30ml in the Madeira & 30ml in the Chocolate Fudge
  • Water 100ml in the Madeira & 100ml in the Chocolate Fudge

ADD TO BASKET

METHOD

MAKING BY HAND

Using the ingredients listed above for both “Cake 1” and “Cake 2”, mix all of the ingredients together by hand to form the two separate batters.

Then deposit into a well greased 18cm (7 inch) loaf tin the Madeira batter first followed by the chocolate batter on top.

Carefully run through the tutorial images below so you make sure you do not mix the two together to form a uniform coloured batter.

Bake in the oven at 160-170ºC (320-340ºF) Gas Mark 3 – 4 for around 50 – 55 minutes until baked. Allow to cool.

“I've never done this before but I must congratulate your company for the cake mixes, I normally buy the most advertised brands but chose your Carrot cake mix for a change. I will never use any other cake mix again as I found your cake mixes easy to make and absolutely delicious Thanks again, ”

Maureen Carpenter

Deb's Tips

My favourite recipe idea for use with our cake mixes has been submitted by Lottie Kaye who works for us here at the mill! With recipe ideas like this Zebra Cake creation – you are very welcome Lottie! You just dollop equal quantities of Madeira and Chocolate as they spread. Regular users of Chocolate Fudge will be aware of its light consistency prior to baking and to achieve this, you must have the same evenness of mix so you may need to add a further 10ml of oil to the Madeira batter to accommodate this – a fascinating idea! Deb the Bread

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