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Makeover Gooey Chocolate Peanut Butter Cake

 Makeover Gooey Chocolate Peanut Butter Cake
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
24 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 1 package chocolate cake mix (regular size)
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 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 McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar


  • 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.
  • 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.
  • Bake at 350° for 40-45 minutes or until edges are golden brown.

2 of 2

Makeover Gooey Chocolate Peanut Butter Cake (continued)

Directions (continued)

  • Cool on a wire rack for 20 minutes before cutting. Refrigerate
  • leftovers. Yield: 24 servings.
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.