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Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 432
  • Fat:
  • 13 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 43 mg
  • Sodium:
  • 397 mg
  • Carbohydrate:
  • 72 g
  • Fiber:
  • 2 g
  • Protein:
  • 9 g

Makeover Peanut Butter Layer Cake

SERVINGS

 12

CATEGORY

 Dessert

METHOD

 Baked

PREP

 25 min.

COOK

 20 min.

TOTAL

 45 min.

INGREDIENTS

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 egg whites
  • 1/2 cup peanut butter chips, melted and cooled
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups buttermilk
  • PEANUT BUTTER FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup peanut butter chips, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar
  • Unsalted peanuts, optional

DIRECTIONS

Coat two 9-in. round baking pans with cooking spray and line with waxed paper. Coat the paper with cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and sugar until crumbly. Beat in the egg, egg whites, melted chips, applesauce and vanilla. Combine the flour, baking soda, baking powder and salt; add to peanut butter mixture alternately with buttermilk.
    Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a small mixing bowl, beat cream cheese, melted chips, vanilla and salt until light and fluffy. Beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Garnish with peanuts if desired. Store in the refrigerator. Yield: 12 servings.

Printed from tasteofhome.com Aug 30, 2008

Copyright Reiman Media Group, Inc © 2008