Betty Crocker Treats

Bake up some Christmas cheer with Betty Crocker this festive season and support the ISPCC Holly Bake at the same time! Read more here

Check out these amazing Betty Crocker treats for some inspiration.

American Turtle Cake is another hot favourite at the moment and with Betty’s Milk Chocolate Layer Cake mix, it’s just too easy! Top with caramel, chocolate and pecans for a stunning finish!

Milk Chocolate Layer Cake:

Chocolate heaven is just 3 steps away with Betty Crocker’s Milk Chocolate Layer Cake. Light, moist and fabulously fluffy, it’s simply irresistible and so easy to make! So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.

Ingredients:

• Betty Crocker Milk Chocolate Layer Cake Mix
• 90ml vegetable oil (6 tbsp)
• 250ml water
• 3 medium free range eggs
• 1 tub of Betty Crocker Vanilla Icing
• 2 x 8” well-greased cake tins

Method:

1. Mix the eggs, oil, water and cake mix gently together and whisk for 2-3 minutes until smooth and creamy
2. Pour the cake mixture evenly into your two greased cake tins
3. Bake in the centre of the oven for 24-29 minutes or until a rounded knife inserted fully into the centre of the cake comes out clean, then cool on a wire rack. Sandwich your cakes together and smother with Betty’s Vanilla Icing.
4. Top with caramel, chocolate and pecans to make it an American Turtle Cake!

 

That’s not all check out this Betty Inspired Vanilla Christmas Cake

Ingredients:

Cake:

• 1 box Betty Crocker Classic Vanilla Cake Mix
• 60ml Vegetable Oil
• 180ml water
• 3 medium free range eggs
• 175g desiccated coconut

Topping & Filling:

• 1 tub of Betty Crocker Vanilla Buttercream Style Icing

Utensils

• Medium mixing bowl
• Wooden spoon
• 3x 20cm round cake tins, lined with greaseproof paper
• Cooling rack

Method:

1. Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
2. Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Gently fold in 75g of the desiccated coconut.
3. Pour the cake mixture into the 3 cake tins.
4. Bake in the centre of the oven for 20 minutes or until a rounded knife inserted into the centre of the cake comes out clean, then cool on your cooling rack.
5. Spread two of the sponges with a third of the tub of icing and Sandwich the three sponges together. Use the remaining icing cover the top and sides of the cake and sprinkle the remaining desiccated coconut on top of and around the cake until it is completely covered.