Skip to main content

Too Good To Be True – Chocolate Cake Mix


If you are a reseller of our products, please click here to request a stockist account.

If you are a professional bulk user of our products, please click here to request a bakery account.

In Stock
Product Details
  • Barcode 5.06054E+12
  • Brand PME
  • Carbohydrates (g) 72.6g / 100g
  • Energy (kcal) 431kcal / 100g
  • Energy (kJ) 1804kj / 100g
  • Fat (g) 11.5g / 100g
  • Halal No
  • Ingredients Sugar, WHEAT Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Dried Whole EGG, Vegetable Oil: (Rapeseed), Cocoa Powder (4%), Modified Starch (Waxy Maize – E1422), Fat Reduced Cocoa Powder (2%), Chocolate (2%) (sugar, Cocoa Mass, Fat reduced Cocoa Powder), Dextrose, Raising Agents: (Sodium Bicarbonate – E500(ii), Disodium diphosphate – E450(i), Dicalcium phosphate – E341(ii)), Emulsifiers: (Mono-and diglycerides of fatty acids – E471, Propane-1,2-diol esters of fatty acids – E477, Sodium stearoyl-2-lactylate – E481), WHEAT Starch, WHEAT Gluten, Flavouring, Stabiliser: (Xanthan Gum – E415)
  • Kosher No
  • of which Saturates 3.1g / 100g
  • of which Sugar 43.8g / 100g
  • Package Height (mm) 760mm
  • Package Width (mm) 427mm
  • Protein (g) 7.8g / 100g
  • Salt (g) 0.9g / 100g
  • Storage Conditions Store in a cool and dry place
  • Vegan No
  • Vegetarian Yes
  • Warning May contain traces of milk, soya, sulphites, nuts, peanuts & other cereals containing gluten (oats, rye, barley)
  • Weight (g) 500g

Too Good (to be true) Chocolate Cake Mix 500g - Add Water and Oil

  • Easy-to-use cake mix
  • Just add water and oil
  • Customise with added ingredients
  • Make one 8" cake or 20-24 cupcakes
Product Description

This new cake mix is the answer to quick and easy chocolate sponge cakes at home. All you need is to add water and oil to make one 8" cake or 20-24 cupcakes.


1. Preheat oven to gas mark 4.

2. Grease the bottom and sides of a 7"-8" tin.

3. In a large bowl mix the cake mix with water and oil. Mix the ingredients for around 5 minutes with a spatula or whisk. Once done pour mix into tin.

4. Bake for 55 minutes, or until toothpick comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool for an hour.