Peanut Butter Chocolate Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) devil's food cake mix
• 1 cup water
• 3 eggs
• 1/3 cup unsweetened applesauce
• 1/4 cup Jif® Creamy Reduced Fat Peanut Butter Spread
• FROSTING:
• 1/2 cup cold fat-free milk
• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup Jif® Creamy Reduced Fat Peanut Butter Spread
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

• In a large bowl, combine the cake mix, water, eggs and applesauce. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.
• For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator. Yield: 18 servings.

Peanut Butter Chocolate Cake published in Light & Tasty December/January 2007, p22