Empty into a large mixing bowl:
The Vanilla Sponge Mix, 1 egg, 60ml (4 tablespoons) cold water, 50g (2 oz) softened butter.
Mix on high speed with an electric whisk or mixer for 1 and a half minutes and then spoon the cake mix into the Baking Container, levelling the top.
Place on a baking tray and bake on the middle shelf of the oven for 25-30 minutes, or until the cake mix is golden brown.
Allow the cake to cool in its container for approximately 45 minutes, then carefully remove from the container.
Prepare The Topping:
Empty the Topping mix into a bowl and stir in 1 tablespoon of cocoa powder.
Beat 50g (2oz) of butter with a wooden spoon until soft in a separate bowl. Gradually beat in the cocoa topping mix to form a chocolate buttercream – use an electric whisk to get it really light or add a few drops of water if necessary to soften.
Spread the topping over the cake and decorate with the chocolate mini eggs.
