This recipe is so quick and easy to make. I use a baking tin measuring 26cm x 17cm x 3cm deep. For the topping, I use 1 exchange of a suitable chocolate spread or chocolate buttercream. There are quite a few different brands of chocolate spread that you can buy. Consult your dietitian for suitable ones to use, as different brands will have different protein values. The cake freezes well.
1 x 250g pack Fate Low Protein Chocolate flavour Cake mix
65g soft margarine
For the topping:
1 exchange of suitable chocolate spread or chocolate buttercream.
Preheat the oven Gas 5, 190°C 375°F.
Place the Fate Chocolate Cake mix into a mixing bowl. Add the margarine and water. Mix quickly for 1 minute with a wire whisk, until blended well.
Place the mixture into a greased and lined tin and use a spoon to gently spread the mixture to the edge of the tin. Bake for 20 – 25 mins until risen and firm. Turn the cake out onto a wire rack and if possible, turn the cake over so that the top is at the top. If you like, you can cut the top level with an electric knife to give it a professional finish.
Measure the chocolate topping and place on the top of the cake. Wait a few seconds, and the heat of the cake will warm the chocolate and make it easier to spread to the edges of the cake. Leave to cool completely, before cutting into squares.