Chocolate-Peanut Butter Cake Recipe

Name: Chocolate-Peanut Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup reduced-fat creamy peanut butter; 1/3 cup nonfat cream cheese, softened; 3 tablespoons margarine, softened; 1 1/2 cups sugar; 1/2 cup frozen egg substitute, thawed; 2 cups sifted cake flour; 1/4 cup plus 2 tablespoons unsweetened cocoa; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup nonfat buttermilk; 1 teaspoon vanilla extract; Vegetable cooking spray; 2 tablespoons finely chopped unsalted peanuts

Servings: persons

1/4 cup reduced-fat creamy peanut butter
1/3 cup nonfat cream cheese, softened
3 tablespoons margarine, softened
1 1/2 cups sugar
1/2 cup frozen egg substitute, thawed
2 cups sifted cake flour
1/4 cup plus 2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat buttermilk
1 teaspoon vanilla extract
Vegetable cooking spray
2 tablespoons finely chopped unsalted peanuts

1
Beat peanut butter, cream cheese, and margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute, beating well.
2
Combine flour and next 3 ingredients; stir well with a wire whisk. Add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix batter just until blended after each addition. Stir in vanilla.
3
Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350u00b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Spread Chocolate Frosting over cooled cake, and sprinkle with chopped peanuts.

1173

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup reduced-fat creamy peanut butter, 1/3 cup nonfat cream cheese, softened, 3 tablespoons margarine, softened, 1 1/2 cups sugar, and more.

Yes, Chocolate-Peanut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Peanut Butter Cake

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