Per Recipe Per Serving PHE: 204MG 34 MG LEU: 249MG 42 MG Pro: 6.7G 1.1G Calories: 2080 350

1 1/2 c packed CBF MixQuick (187g)
1/2 c water
1/3 c sugar
2 tbs butter, melted
1 tsp vanilla

1/2 c strong brewed coffee or 1/2 prepared instant coffee
1 tbs granulated sugar
1/2 tub CBF plain cream cheese (4 oz)
2 tbs rum, brandy, or liquor flavored extract
2 c thawed cool whip
1 tsp unsweetened cocoa powder

1 1/2 c packed CBF MixQuick (187g) 1/2 c water 1/3 c sugar 2 tbs butter, melted 1 tsp vanilla 1/2 c strong brewed coffee or 1/2 prepared instant coffee 1 tbs granulated sugar 1/2 tub CBF plain cream cheese (4 oz) 2 tbs rum, brandy, or liquor flavored extract 2 c thawed cool whip 1 tsp unsweetened cocoa powder

1. In a medium bowl, blend MixQuick, water, butter, and vanilla until smooth. Pour into lightly greased 11 x 8 inch pan and bake 325 for 20 to 25 min or until toothpick inserted in center comes out clean. Cool completely, about 1 hour and remove from pan.

2. Slice the cake in half lengthwise through the middle using a long slicing knife.

3. Arrange bottom half of cake on a dish. Dissolve granulated sugar in coffee and brush 1/4 c coffee mixture over cake.

4. Beat cream cheese, confectioners sugar, and liqueur with electric mixer on medium speed until smooth. Gently stir in whipped topping.

5. Spread 1/2 of the cream cheese mixture over cake. Top with remaining cake; brush with remaining coffee. Spoon remaining cream cheese mixture over cake. Dust with cocoa powder. Refrigerate 4 hours or overnight.