You will need:

Cake:
1 pack of Jane Asher Chocolate Fudge Cake
2 Sandwich cake tins & electric whisk
50ml oil
2 medium eggs
180ml of water

Filling:
50g ground almonds
60g butter
Filling sachet (from Jane Asher carton)

Topping:
50g butter
15ml/1 tablespoon water
Topping sachet (from Jane Asher carton)
Almond extract (approx 5ml/1 teaspoon)
Sliced almonds to decorate

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.

Cake:

1. Blend together the contents of the chocolate cake sachet with 2 medium eggs, 180ml water and 50ml 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.

Filling:

1. Cream 60g butter until light and fluffy while gradually adding the contents of the chocolate filling sachet. Mix until a spreadable consistency is achieved.
   
2. Add the ground almonds and stir gently.
   
3. Sandwich the cakes together with an even layer of filling.

Frosting:

1. Prepare the frosting by melting the sachet of chocolate chips by immersing in very hot water.
   
2. Beat together 50g (2 oz) of soft butter/margarine with the contents of the fudge frosting sachet and 15ml (1 tbsp) of warm water.
   
3. Add the melted chocolate chips to the frosting and beat vigorously until a smooth, shiny, spreadable consistency is achieved.
   
4. Add almond extract to the frosting until a desirable flavour is reached (approx 1 teaspoon).
   
5. Spread the frosting evenly over the top and sides of the cake’s surface using a knife.
   
6. Finally, place the sliced almonds around the top of the cake.