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Peanut Butter Chocolate Cake
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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 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
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |