Take 350 g (weighing is more accurate than measuring in cups) – which is approximately 3 ¼ cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with Pam or you could add to Pam-sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.

NUTRIENT INFORMATION FOR THE WHOLE RECIPE
The Phe content for the whole recipe  - 38.5 mg.
Protein content– less than 1 g
Phe content varies for each piece with how many squares you cut out if using square pan or how many mini muffins you bake.