6 Tbs butter softened
2 cups dark brown sugar
3 cups packed CBF All Purpose Baking Mix (405 g)
4 Tbs unsweetened cocoa powder (18 g)
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup non-dairy liquid creamer
1 cup water
2 tsp vanilla extract
Preheat the oven to 350 degrees and grease 2 square or round cake pans.
Cream together butter and brown sugar.
Add all dry ingredients including cocoa.
Gradually add non-dairy creamer and water to mixture and add vanilla. Mix until batter is smooth and creamy.
Pour into pans and bake for about 25 minutes or until done.
Frost cake with your favorite ready-to-spread vanilla frosting.*Makes 12 servings
283 mg phe per recipe/ 24 mg per serving (1/12 of cake)