2 x 250g packets White Wings Baked Doughnut Bites mix
½ cup raspberry jam
Edible coloured sugar strands, to decorate
¾ cup icing sugar mixture
2 tablespoons cocoa powder
1 teaspoon unsalted butter
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Prepare doughnut mixes, separately, according to packet directions.
Pour one mix into prepared pan. Spread evenly. Sprinkle 1 tablespoon of the cinnamon sugar mix from one doughnut mix over the top, reserving remaining mixes for another use.
Dollop jam over doughnut mixture in pan. Pour over remaining doughnut mix. Swirl jam through mixes to create a marbled effect.
Cook in a moderately slow oven (160C) for about 25 minutes, or until light golden and a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.
To make glaze, sift combined sugar and cocoa into a bowl. Add butter and 1½ tablespoons boiling water. Stir until smooth and glossy. Spread over top of cake. Sprinkle with sugar strands.
Stand slice at room temperature until glaze is set. Serve cut into pieces.
TIP! Doughnut mixes are available from the baking section of major supermarkets. You will need 80mls vegetable oil, 2 eggs and 120ml milk to make both doughnut mixes.