Makeover Gooey Chocolate Peanut Butter Cake Recipe
Makeover Gooey Chocolate Peanut Butter Cake Recipe photo by Taste of Home

Makeover Gooey Chocolate Peanut Butter Cake Recipe

Publisher Photo
My dad made sure this dessert was on the menu for Father's Day—or else! This makeover version is great. I can't believe so much fat was cut and it still tastes like the original. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • TOPPING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup creamy peanut butter
  • 1/2 cup reduced-fat butter, melted
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Nutritional Facts

1 piece equals 228 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 255 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
  2. In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust.
  3. Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers. Yield: 24 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Gooey Chocolate Peanut Butter Cake in Healthy Cooking June/July 2012, p27

Nutritional Facts

1 piece equals 228 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 255 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Makeover Gooey Chocolate Peanut Butter Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 2, 2014

"This is very good, but mine does not turn out like the pic. Are you sure you do not bake the cake before you add the peanut butter layer? Mine all mixes together and puffs up."

MY REVIEW
Reviewed Mar. 31, 2014

"We are always looking for dessert recipes that taste good and mimic the high fat and calorie counterparts. This is satisfying and delicious. To further reduce the fat, I used no eggs and whites only. Further, I eliminated the canola oil and used a fat free butter substitute. The finished product was wonderful. Kudos to the cook who created this....it was love "at first bite " !"

MY REVIEW
Reviewed Nov. 30, 2013

"I agree with kerschc, the chocolate layer was very difficult to spread in the bottom of the pan, & I also thought that part of the cake was dry after I baked it. The peanut butter top part of the cake was easy to spread & moist after baking. Maybe increasing the canola oil & applesauce would make it easier to spread the chocolate layer & make it more moist after baking?"

MY REVIEW
Reviewed Nov. 12, 2012

"A little too sweet for my taste but I will tweek it and try it again !! Have to get daughter-in-law's input--she is the Reeses nut in the family"

MY REVIEW
Reviewed Sep. 19, 2012

"Mine turned out exactly as pictured. They were really good. Took them for the volunteer at a food bank I help at and everyone wanted the recipe."

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