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Peanut Butter Chocolate Cake Recipe

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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.

This recipe is:

Healthy

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18 Servings
Prep: 35 min. Bake: 35 min. + cooling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix
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 Jif® Creamy Reduced Fat Peanut Butter Spread
1/4 cup fat-free milk

Directions

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.
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.

Nutritional Analysis: 1 piece equals 225 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 289 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Peanut Butter Chocolate Cake published in Light & Tasty February/March 2006, p49

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