PEANUT BUTTER CHOCOLATE CAKE

 Wanting to make sure our Cafe Treats are available for those who might have nut allergies, it has been a while since I made anything that included peanut butter as an ingredient. Since our canasta group was meeting at Friend Fran's house and I always supply the dessert for her, I figured it was a good time to get out the peanut butter. 

And it turned out so goooood. I had almost forgotten what peanut butter tasted like. An added feature was that the cake was low fat and I substituted some sugar free ingredients so we all enjoyed the cake with a little less guilt.

Friend Janice cut the generous servings but you could easily serve 24 with it. I think a little scoop of ice cream would be a nice addition, too.

PRINT RECIPE.

PEANUT BUTTER CHOCOLATE CAKE

1       package chocolate cake mix (I used a Zero Sugar Devil's Food Cake mix)

1-1/4 cups water

1/2    cup reduced-fat sour cream

2       egg whites

1       package (8 ounces) 1/3 less fat Neufchatel cheese

1       egg, lightly beaten

1/2    cup sugar (You could use stevia)

1/2   cup reduced-fat creamy peanut butter (I used no-sugar-added creamy peanut butter)

1/4   cup fat-free milk

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch baking pan with non-stick cooking spray and dust with flour. (I used Baker's Joy cooking spray with flour.) Set aside.

In a large mixing bowl, stir the cake mix, water, sour cream, and egg whites until all ingredients are moistened.

Scrape the sides of the bowl, and 

increase the speed to medium and beat for 2 minutes.

Scrape the sides of the bowl.

Pour the batter into the pan and spread out evenly. Set aside.

In a small bowl, beat the cream cheese, egg, sugar, peanut butter, and milk until smooth.

(Oops, I almost forgot the egg.)

Scrape the sides of the bowl and beat some more if necessary.

Drop by tablespoonfuls over the cake batter and

swirl with a knife. 

Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in the center of the cake. (I just press lightly on the center of the cake.)

Cool on a wire rack. Refrigerate until ready to serve.

Cut into squares to serve. 

Store leftovers in the refrigerator.