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Back to October

Delicious with a cup of Christmas Tea or a steaming mug of Twinings Hot Chocolate.

INGREDIENTS

Qty Ingredients
50g Twinings Swiss Chocolate
200g Caster Sugar
250g Cooked Beetroot, Mashed
175g Plain Flour
2 tsp Baking Powder
3 Eggs
200ml Sunflower Oil
100g Dark Chocolate, Finely Chopped

HOW TO

  • Preheat Oven to 160 Degrees.
  • Prepare Cake Tin by Greasing the Bottom and Edges.
  • Mix Twinings Hot Chocolate Powder, Sugar, Baking Powder and Flour.
  • Then Add All Other Ingredients and Mix Well Until Smooth.
  • Pour Mix Into the Tin.
  • Bake for 45 Minutes.
  • Remove From Baking Tray and Leave to Cool on a Rack.

TO SERVE

Sprinkle With Icing Sugar and Serve With a Dollop of Cream.

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