YELLOW LAYER CAKE

2 cups TC Multi-baking mix

2 tsp baking powder

2 tsp Ener-G egg replacer powder + 2 tablespoon water

120 gm butter (1/4 lb - 1 stick) softened

140 gm sugar (3/4 cup)

2 drops yellow food coloring

1 1/2 tsp vanilla extract

1/2 cup Dari-free(liquid) or other non-dairy "milk"

Sugar Glaze:

1/2 cup sugar

1/2 cup water

1 tsp orange or vanilla extract

Frosting:

Frosting of your choice. Ready frosting that is available in supermarkets will work well for this cake (without having to make it yourself)

1. Preheat oven to 350 degrees F. Spray a 9-inch round cake pan (if spring-form better) with nonstick cooking spray completely. Cut a piece of parchment paper to fit the bottom of the cake pan and place it in the bottom. Spray the paper also.

2. Mix together TC-Multi-baking mix, baking powder together in a bowl using a fork or a slotted spoon (it incorporates air into it).

3. Beat the egg-replacer and the water well with a fork until the powder is dissolved and frothy.

4. In a large mixing bowl, beat the softened butter, sugar, yellow coloring and the vanilla extract until the mixture is light and fluffy. This beating step is very important since it makes the batter light and gives a light texture to the cake. An electric  mixture makes the job really easy. Add the "egg" a little at a time until completely mixed with the butter mixture

5. Add the dry mix in 3 batches alternating with the non-dairy "milk" scraping down the sides of the bowl so that the batter is evenly mixed. Beat 30 seconds after each addition. Mix until the batter is smooth.

6. Pour the batter into the cake pan and smooth the top. The batter should be 1/2 and no more than 2/3 full.

7. Bake in the middle of the oven for 25- 30 minutes or until a knife inserted in the center of the cake comes out clean.

8. Let the cake cool in the pan for 15 minutes and turn it out onto a wire rack. Peel off the paper and let cool completely.

9. Level the top if it is domed by cutting with a serrated  bread knife. Cut the cake into 2 layers horizontally with the serrated knife. (Rotating the cake against the serrated edge of the knife while cutting makes the job easier)

10. Brush away the crumbs.

To make the sugar glaze:

Heat the glaze ingredients until the sugar is dissolved and the water boils for one minute.

11. Brush the cake layers with the sugar glaze to moisten and add the flavor.

12. Place one layer of the cake on a plate.

13. With a metal spatula spread about 1/4 to 1/2 cup frosting of your choice on top evenly.

14. Place a 2nd layer of the cake on top of the frosting.

15. Frost the top and sides of the cake completely. Refrigerate for an hour at least before cutting and serving.

Serves 8-12 slices.

NUTRIENT INFORMATION FOR THE CAKE ONLY:

This nutrient information is for the cake only. You should add the phe value for the frosting you are using.

NUTRIENT INFORMATION FOR GENERIC CREAMY FROSTING: