"The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen," shares Pat Doerflinger from Centerview, Missouri. "The recipe is so quick and easy, I often stir up a batch while making dinner."
When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.
This low-cholesterol treat couldn’t be easier to make or better to eat! Applesauce creates a moist texture without the fat of oil, and sweet golden raisins compliment the cinnamon-spice flavor. Stephanie Bosma of Madison, Indiana shares the recipe.
Our Test Kitchen used a combination of fat-free and reduced-fat dairy products in these creamy orange-flavored cups. Try substituting gingersnaps for the chocolate wafers to create a super-crisp variation.
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania