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Peanut Butter Chocolate Cake

1 package (18-1/4 ounces) devil's food cake mix
1 cup water
3 eggs
1/3 cup unsweetened applesauce
1/4 cup reduced-fat creamy peanut butter
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 reduced-fat creamy peanut butter
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large mixing bowl, combine the cake mix, water, eggs and

Printed from tasteofhome.com Sep 8, 2008

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Peanut Butter Chocolate Cake cont.

applesauce. 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 mixing 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.