For the cake


1 packet Sasko chocolate muffin mix

1 packet Safari sun dried cake mix

1 cup Safari pecan nuts

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup glazed cherries

4 eggs

400ml oil

400ml milk

For the icing


3 egg whites

500g icing sugar

50g sweetened cocoa powder




1. Preheat oven to 180°C.

2. Roughly chop pecan nuts and glazed cherries.

3. Mix 4 eggs with milk and oil in a bowl.

4. In a separate bowl mix the Sasko chocolate muffin mix with cinnamon and nutmeg. Pour in the liquid mixture and combine with a hand held mixer until smooth.

5. Fold fruit and nut mix into your cake batter.

6. Pour cake batter into greased cake tin and bake for 30-45 mins at 180°C.

7. For the icing, combine 3 egg whites in a bowl with icing sugar. Be sure to use a sieve for the icing sugar to avoid lumps and mix until smooth.

8. Once cake has completely cooled, apply icing sugar and place in fridge for 10-15 mins to set.

9. Place stencil over iced cake. Spoon sweetened cocoa in a sieve and shake over the stencil until it is completely covered and ENJOY!

Christmas Cake