You will need:

Jane Asher Chocolate Fudge Cake Mix (Home Baking Collection)
2 Medium Eggs
225ml Water
50ml Vegetable Oil
50g Butter/Margarine
2 Sandwich Tins
Electric Mixer/Whisk
550g Icing Sugar
150g White Chocolate

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Cooling Time: 50 minutes
Tins required: 2 x 18cm (7 inch) sandwich 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.

Prepare The Chocolate Cake

1. Blend together the contents of the chocolate cake sachet with 2 medium eggs, 180ml (6 fl oz) water and 50ml (2 fl oz) oil in a large mixing bowl.
2. Whisk on slow speed for 30 seconds then continue on maximum speed for 2 minutes.
3. Divide the mixture equally into two greased and lined 18cm (7”) sandwich tins.
4. Bake in the centre of the oven for 25-30 minutes.

Prepare the White Chocolate Filling and Topping

1. Remove cakes from oven and allow to cool completely.
2. Melt the white chocolate in a saucepan on the hob.
3. Beat together 50g (2 oz) of soft butter/margarine with 300g Icing sugar and 45ml (3 tbsp) warm water.
4. Add the melted white chocolate and remaining 200g Icing sugar and beat vigorously until a smooth, shiny, spreadable consistency is achieved. (Additional warm water may need to be added, drop by drop to achieve the desired consistency).
5. Sandwich together with an even layer of the chocolate filling/topping, and spread the remaining icing over and around the cake.

Additional Christmas decorations may be added, see picture above for ideas.