Joojing up a good cake mix and taking it to new heights!
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1 x packet Gluten Free All Purpose Cake Mix
2 eggs – separated
1/2 cup coconut oil
1/2 cup water
1.5 tablespoons cocoa powder
1 tsp vanilla extract
1 tablespoons honey
1/4 to 1/2 cup raspberries (fresh or frozen)
Icing sugar to dust
Preheat your oven to 180 degrees and grease and line a round cake tin.
In a clean, dry metal bowl, beat the separated egg whites until stiff peaks form.
In a separate bowl, combine the yolks, oil, water and cake mix.
Fold in the whites.
Divide mix into two smaller bowls for flavouring.
For the Chocolate Base Layer:
Gently fold in the cocoa powder to one bowl of cake mix.
For the Vanilla Top Layer:
Gently fold through the vanilla and honey to the second bowl of mix.
Spread the chocolate layer on the bottom of the cake tin and smooth.
Sprinkle the raspberries over this layer (go nuts and use as many as you want!)
Gently dollop the vanilla layer over the choc/raspberries and carefully spread.
Bake for about 65 minutes.
I enjoyed this when *just* cool. It has a lovely, light texture. BUT it was simply amazing after a night in the fridge when it took on an almost mud cake taste and texture.