Peanut Butter Chocolate Cake |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 18 |
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Pretty swirls of cream cheese and peanut butter dress up a convenient package of cake mix with yummy results in this recipe Cheryl Paulsen sends from Omro, Wisconsin. Ingredients:
1 package chocolate cake mix (regular size) |
1-1/4 cups water |
1/2 cup reduced-fat sour cream |
2 egg whites |
1 package (8 ounces) reduced-fat cream cheese |
1 egg, lightly beaten |
1/2 cup sugar |
1/2 cup reduced-fat creamy peanut butter |
1/4 cup fat-free milk |
Directions:
1. In a large bowl, beat the cake mix, water, sour cream and egg whites on medium speed for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour. Pour batter into pan.
2. In a small bowl, beat the cream cheese, egg, sugar, peanut butter and milk until smooth. Drop by tablespoonfuls over batter and swirl with a knife. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 18 servings.
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