Low Cal Chocolatey Peanutty Swirl Cake Recipe

Name: Low Cal Chocolatey Peanutty Swirl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chocolate cake, batter-; ½ cup cocoa powder; 2 cups flour; ¾ cup fat-free margarine; 2 cups sugar (I use Splenda); 1 teaspoon baking soda; 4 egg whites; peanut butter, batter-; ½ cup reduced-fat peanut butter; 2 egg whites; ½ cup flour; ¼ cup skim milk; ½ teaspoon baking soda; ½ cup sugar (splenda); 3 teaspoons fat-free margarine

Servings: persons

chocolate cake, batter-
½ cup cocoa powder
2 cups flour
¾ cup fat-free margarine
2 cups sugar (I use Splenda)
1 teaspoon baking soda
4 egg whites
peanut butter, batter-
½ cup reduced-fat peanut butter
2 egg whites
½ cup flour
¼ cup skim milk
½ teaspoon baking soda
½ cup sugar (splenda)
3 teaspoons fat-free margarine

1
Preheat your oven to 350 degrees.
2
Chocoalte cake batter-.
3
In a large bowl mix and sift flour and baking soda and set aside.
4
In a separate bowl mix butter, sugar and the egg whites untill the mixture becomes frothy.
5
Begin to add the chocolate powder to the egg mixture slowly.
6
Add the flour mixture to the batter and mix thouroughly.
7
Pour in to greased 9 inch circular pan.
8
Let stand in a warm area.
9
Peaunt Butter Batter.
10
Mix the flour and baking soda set aside.
11
In a separate bowl combine the egg whites, splenda, and butter.
12
Gradually add the peanut butter.
13
(its way easier to do this with a mixure).
14
Add mixture to the flour and slowly add the milk.
15
When mixture is finished it should be pretty heavy and globby.
16
Take a large spoonfull of the peaunt batter and drop it on top of the chocolate cake.
17
Make sure you spread the drops evenly untill the peanut batter is gone.
18
Take a knife and gently swirl it through the whole cake, while making a swirling effect.
19
Bake for about 45 minutes to an hour.
20
Cake should form a brownie top and start to harden when fished.

1177

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: chocolate cake, batter-, ½ cup cocoa powder, 2 cups flour, ¾ cup fat-free margarine, and more.

Yes, Low Cal Chocolatey Peanutty Swirl 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.

That's it — enjoy your meal!

Low Cal Chocolatey Peanutty Swirl Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions