Ingredients

• 1 1/2 cups packed gluten-free baking mix

• 1/2 cup water

• 1/3 cup sugar

• 2 tbsp butter or margarine, melted

• 1 tsp vanilla extract

• 1/2 cup coffee

• 1 tbsp granulated sugar

• 1/2 tub (4oz) low-protein plain cream cheese

• 1/2 cup confectioners’ sugar

• 2 tbsp rum, brandy, or liquor-flavored extract

• 2 cups thawed non-dairy whipped topping

• 1 tsp unsweetened cocoa powder

Instructions

1. In a medium bowl, blend gluten-free baking mix, water, sugar, butter, and vanilla extract until smooth.

2. Pour into lightly greased 11x8-inch pan, and bake at 325°F for 20 to 25 minutes, until toothpick inserted in center comes out clean.

3. Cool completely, about 1 hour, and remove from pan.

4. Slice the cake in half lengthwise, cutting through the middle using a long slicing knife.

5. Arrange bottom half of cake on a dish. Mix granulated sugar in coffee, and brush 1/4 cup of mixture over cake.

6. Beat low-protein plain cream cheese, confectioners’ sugar, and liquor with electric mixer on medium speed until smooth.

7. Gently stir in non-diary whipped topping.

8. Spread 1/2 of the low-protein cream cheese mixture over cake.

9. Top with remaining cake; brush with remaining coffee.

10. Spoon remaining cream cheese mixture over cake. Dust with cocoa powder. Refrigerate 4 hours or overnight prior to serving.