You will need:

1 pack of Jane Asher Chocolate Fudge Cake
195ml of water
60g raspberry jam
50ml oil
50g butter/margarine
50ml white chocolate
10 whole raspberries
2 medium eggs
An electric whisk
2 Sandwich cake tins

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 180°C (160°C for fan assisted ovens) / 350°F / Gas Mark 4.

1. Blend together the contents of the chocolate cake sachet with 2 medium eggs, 180ml (6fl oz) water and 50ml (2 fl oz) oil in a large mixing bowl.  Whisk on slow speed for 30 seconds then continue on maximum speed for 2 minutes.
   
2. Divide the mixture equally into two greased and lined 18cm (7”) sandwich tins.
   
3. Bake in the centre of the oven for 25-30 minutes.
   
4. Remove the cakes from the oven and allow cooling completely.
   
5. Sandwich the cakes together with 60g raspberry jam.
   
6. Prepare the frosting by melting the sachet of chocolate chips by immersing in very hot water.
   
7.  Beat together 50g (2 oz) of soft butter/margarine with the contents of the fudge frosting sachet and 15ml (1 tbsp) of warm water.
   
8. Add the melted chocolate chips to the frosting and beat vigorously until a smooth, shiny, spreadable consistency is achieved.
   
9. Spread the frosting evenly over the top and sides of the cake’s surface using a knife.
   
10. Melt 50g of white chocolate in a glass bowl over a pan of simmering water.
    
11. Dip the raspberries in the melted chocolate, place them on a plate and then into the fridge for 5 minutes to allow the chocolate to set.
    
12. Finally, place the dipped raspberries around the cake.