Fudgy Peanut Butter Swirl Cake
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
12-18
ingredients
- 1 (18 ounce) package reduced-fat white cake mix or (18 ounce) package reduced-sugar white cake mix
-
Peanut Butter Batter
- 1⁄3 cup peanut butter
- 1 egg white
- 1⁄2 cup applesauce
- 3 tablespoons milk
-
Chocolate Batter
- 3 tablespoons sugar-free chocolate syrup
- 1⁄4 cup cocoa
- 1 egg white
- 6 tablespoons applesauce
- 1⁄2 cup espresso or 1/2 cup very strong brewed coffee, cooled
-
Topping
- sugar-free chocolate syrup
directions
- Double check to make sure the cake mix you have chosen makes one 9”x13” cake. Separate the cake mix into 2 equal halves by weight in two separate bowls, using a food scale.
- Peanut Butter Batter: To one bowl containing one half of the cake mix, add the peanut butter, egg white, applesauce and milk. Stir until well mixed.
- Chocolate Batter: To the other bowl containing the other half of the cake mix, add the chocolate syrup, cocoa, egg white, applesauce and espresso or very strong coffee. Stir until well mixed.
- Spray a 9"x13"baking pan with cooking spray. Pour peanut butter batter into pan by pouring 8 "blobs" of batter in a checker like pattern. Add the chocolate batter by pouring sections of batter in each spot on the pan that doesn't not have peanut butter batter. Using a bread knife swirl your knife through the batter to create a swirled effect.
- Bake in the oven at 350F for 25-35 minutes, or until a toothpick comes out clean.
- Once cool cut cake with a non-serrated knife. This will ensure minimal crumbs.
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Reviews
-
I didn't make this but it was served to me topped with chocolate syrup and no sugar vanilla yogurt on the side. It makes a very pretty presentation. The chocolate syrup was listed in the ingredient list but not in the instructions so it was drizzled over the cake and yogurt. It was very moist and a delicious ending for any meal. Good luck in RSC.
-
This cake was not only fun to make, it was also very tasty. I really like peanut butter and cholocate so this cake had it all. The directions didn't mention adding the chocolate syrup topping so I just drizzled it over the top of the cake pieces when I served it with ice cream. However, I think I like the taste better without the topping because the cake itself is really very moist. Good luck in RSC.
RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
Snuggles
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