NEXT RECIPE >

Swirled Chocolate Peanut Butter Cake Recipe
Swirled Chocolate Peanut Butter Cake Recipe photo by Taste of Home
Next Recipe

Swirled Chocolate Peanut Butter Cake Recipe

Be the first to add a review
5 2
Publisher Photo
Pretty swirls of cream cheese and peanut butter dress up a convenient package of cake mix with yummy results in this recipe Cheryl Paulsen sends from Omro, Wisconsin.
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES: 18 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • 1/2 cup reduced-fat sour cream
  • 2 egg whites
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 egg, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup reduced-fat creamy peanut butter
  • 1/4 cup fat-free milk

Nutritional Facts

1 piece: 225 calories, 9g fat (4g saturated fat), 23mg cholesterol, 289mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 6g protein Diabetic Exchanges:2 starch, 1 fat

Directions

  1. In a large bowl, beat the cake mix, water, sour cream and egg whites on medium speed for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour. Pour batter into pan.
  2. In a small bowl, beat the cream cheese, egg, sugar, peanut butter and milk until smooth. Drop by tablespoonfuls over batter and swirl with a knife. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 18 servings.
Originally published as Peanut Butter Chocolate Cake in Light & Tasty February/March 2006, p49


Reviews for Swirled Chocolate Peanut Butter Cake

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image