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Peanut Butter Chocolate Cake
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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 reduced-fat creamy peanut butter
1/4 cup fat-free milk
In a large mixing 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 mixing 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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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |