CAKE HEAVEN

Gluten-free chocolate & berry layer cake

MAKES ONE

1 box Betty Crocker™ Gluten Free Devil's Food Cake Mix
125ml vegetable oil
250ml (9fl oz) water
4 medium free-range eggs
2 tubs Betty Crocker™ Gluten Free Chocolate Icing
200g (7oz) fresh raspberries
200g (7oz) fresh blueberries
100g (3½ oz) dark chocolate bar

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line 3 x 20cm (8in) round cake tins with baking paper.

2Mix the cake mix, oil, water and eggs in a large bowl. Whisk by hand or electric mixer for 2-3 minutes until smooth and creamy.

3 Pour the cake mixture evenly between the three cake tins.

4 Bake in the centre of the oven for 14-16 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave in the cake tins for 10 minutes. Remove from the tins and place on a cooling rack. Peel off the baking paper. Cool completely, about 1 hour.

Fit a piping bag with a nozzle; fill with icing. Place the first cake layer onto a serving plate. Starting on the outside edge of cake layer, pipe one-third of the icing into mounds to cover top surface of cake. Press alternately a