Preparation Time20 minutes
Preheat the oven to 170 ̊C/325 ̊F/ Gas Mark 3. Oil your DS tin.
Place the carrot cake mix into a bowl fitted with a beater attachment. Blend in the 335ml of water and the vegetable oil, whilst mixing on slow speed, then mix for 2 minutes. Scrape down and mix for a further 4 minutes on medium speed. Add the banana towards the end of mixing.
Place the mix into the tin and allow the batter to rest for 15 minutes before baking.
Bake in the oven for 30-35 minutes until the cake has risen and is firm to the touch. Leave to cool.
To make the Banana Angel Delight Mousse topping. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight® Banana Mousse and whisk for 30 seconds on slow speed.
Scrape down and whisk for a further 5 minutes on high speed. Leave to chill for one hour then pipe the Angel Delight into rosettes on top of the cake before serving.
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