Chocolate Fruit and Nut Cake
Half sponge, half fruit cake – you have got to try it!
Prep Time: 40 min
Total Time: 3 hr 15 min
Servings: 12
50g dates, chopped 
100g raisins 
75g dried figs, chopped 
100g pistachio nuts, roughly chopped 
75g hazelnuts, finely chopped 
1 box (500g) Betty Crocker™ SuperMoist™ Dark Chocolate Cake Mix 
80ml vegetable oil 
275ml water 
3 eggs
90ml fresh orange juice  
Zest of 1 orange   
125g dark chocolate, chopped
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix   
115ml cold milk
20g pistachio nuts, finely ground
Fresh orange slices
  • 23cm round loose-based cake pan or spring form pan at least 7cm deep
  • Electric mixer or whisk
  • Large bowl
  • Large spoon
  • Toothpick
  • Cooling rack
  • Medium bowl
  • Spatula
  • 1 Preheat oven to 180°C. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; lightly sprinkle with flour. Mix dates, raisins, figs, pistachio nuts and hazelnuts in medium bowl. Sprinkle with 1 tablespoon of the cake mix and mix well.
  • 2 Beat remaining cake mix, oil, water, eggs and orange juice in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in orange peel, dried fruits and nuts; pour into pan.
  • 3 Bake 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack to cool completely.
  • 4 Place chocolate in heatproof bowl, and cook over pan of gently simmering water about 5 minutes or until melted. Remove, and let stand 20 minutes.
  • 5 Beat whipping cream mix and cold milk in medium bowl as directed on package. Add chocolate; beat again until combined. Refrigerate 10 minutes.
  • 6 Spread chocolate whipped cream over top and side of cake; sprinkle with finely ground pistachio nuts. Garnish with orange slices.
  • Mix up the fruit and nuts, but keep to the same quantities.
  • Drizzle with cooled melted chocolate for a luxurious topping.