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Makeover Gooey Chocolate Peanut Butter Cake

My dad made sure this dessert was on the menu for Father's Day—or else! This makeover version is great. I can't believe so much fat was cut and it still tastes like the original. —Trisha Kruse, Eagle, Idaho

24 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

1 package chocolate cake mix (regular size)
1 egg
1/4 cup canola oil
1/4 cup unsweetened applesauce
TOPPING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/2 cup reduced-fat butter, melted
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions

In a large bowl, beat the cake mix, egg, oil and applesauce on low
speed until combined. Press into a 13-in. x 9-in. baking pan coated
with cooking spray.
In a another large bowl, beat cream cheese and peanut butter until
smooth. Add the butter, eggs, egg whites and vanilla; beat on low
until combined. Add the confectioners' sugar; mix well. Pour over
crust.
Bake at 350° for 40-45 minutes or until edges are golden brown.

2 of 2

Makeover Gooey Chocolate Peanut Butter Cake (continued)

Directions (continued)

Cool on a wire rack for 20 minutes before cutting. Refrigerate
leftovers. Yield: 24 servings.

Nutrition Facts: 1 piece equals 228 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 255 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.