HOW TO MAKE CAKES

Take 325 g (weighing is more accurate than measuring in cups) – which is approximately 3 cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 2/3 cups of water. Beat until combined (an electric mixer would make it faster). 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. (2/3 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with spray-oil or you could add to oil 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.

You could bake it in a 9- inch round cake pan (springform makes it easier to turn out). And bake just like before checking to see that it is baked thru around 15 minutes. Cool in pan for 5 minutes before turning out the cake.

Frost using any low-protein frosting.

The batter can be used in Cake-pop machines as well filling each depression 2/3 full to bake.

 NUTRIENT INFORMATION FOR THE WHOLE RECIPE

The Phe content for the whole recipe - 63 mg.

Protein content– less than 1 g

Phe content varies for each piece with how many pieces you cut out if using cake pan or how many mini muffins you bake.

 The cake can be decorated using store bought vanilla or chocolate frosting – adding a thin layer on top to make frosted piece of cake. But add 56 mg of Phe per 100 g frosting. But when spread thinly it shouldn’t add more than 1 – 2 mg phe per muffin or per piece.