Ingredients
Group 1
Ingredient
KG
Bakels Sticky Date Cake Mix
3.000
Egg
0.400
Water (Variable)
1.000
Chockex Supreme (grated)
0.600
Pettina Chocolate Paste
0.030
Total Weight: 5.030
Method
1. Place ingredients in mixing bowl.
2. Blend together on low speed for 30 seconds.
3. Scrape down.
4. Blend on 2nd speed for a further 30 seconds.
5. Scale at 650 g into an 18 cm round tin.
6. Oven temperature 170°C
Yield
Ice with Chocolate Fudge Icing using PETTINICE CHOCOLATE RTU ICING
Ingredients
Group 1
Ingredient
KG
Bakels Sticky Date Cake Mix
3.000
Egg
0.400
Water (Variable)
1.000
Chockex Supreme (grated)
0.600
Pettina Chocolate Paste
0.030
Total Weight: 5.030
Method
1. Place ingredients in mixing bowl.
2. Blend together on low speed for 30 seconds.
3. Scrape down.
4. Blend on 2nd speed for a further 30 seconds.
5. Scale at 650 g into an 18 cm round tin.
6. Oven temperature 170°C
Ingredients
Group 1
Ingredient
KG
Bakels Sticky Date Cake Mix
3.000
Egg
0.400
Water (Variable)
1.000
Chockex Supreme (grated)
0.600
Pettina Chocolate Paste
0.030
Total Weight: 5.030
Method
1. Place ingredients in mixing bowl.
2. Blend together on low speed for 30 seconds.
3. Scrape down.
4. Blend on 2nd speed for a further 30 seconds.
5. Scale at 650 g into an 18 cm round tin.
6. Oven temperature 170°C
Yield
Ice with Chocolate Fudge Icing using PETTINICE CHOCOLATE RTU ICING
Ingredients
Group 1
Ingredient
KG
Bakels Sticky Date Cake Mix
3.000
Egg
0.400
Water (Variable)
1.000
Chockex Supreme (grated)
0.600
Pettina Chocolate Paste
0.030
Total Weight: 5.030
Method
1. Place ingredients in mixing bowl.
2. Blend together on low speed for 30 seconds.
3. Scrape down.
4. Blend on 2nd speed for a further 30 seconds.
5. Scale at 650 g into an 18 cm round tin.
6. Oven temperature 170°C
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