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Cappuccino Cake

Cooking Time
30 min Minutes
Ingredients
7
Portions
24

Ingredients

7 Total
  • 900 g Country Range Sponge & Pudding Mix
  • 450 ml cold water
  • 50 ml coffee essence
  • 425 g icing sugar
  • 150 g Country Range Cooking & Baking
  • few drops of vanilla essence
  • Country Range Cocoa Powder (for dusting)

Method

  • 1

    Step 1

    Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters. On a slow speed gradually add the water and coffee essence, scrape down. Increase the speed to medium and whisk for a further 4 minutes.
  • 2

    Step 2

    Pour into a greased lines tin 25cm x 35cm (10" x 14") and bake for 25-35 minutes until golden brown. Leave to cool.
  • 3

    Step 3

    Beat the margarine, icing sugar and vanilla essence together. Spread over the cool sponge and dust with cocoa powder.

Ingredients

7 Total
  • 900 g Country Range Sponge & Pudding Mix
  • 450 ml cold water
  • 50 ml coffee essence
  • 425 g icing sugar
  • 150 g Country Range Cooking & Baking
  • few drops of vanilla essence
  • Country Range Cocoa Powder (for dusting)

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