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Swirled Chocolate Peanut Butter Cake

 Swirled Chocolate Peanut Butter Cake
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.
18 ServingsPrep: 35 min. Bake: 35 min. + cooling


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 piece equals 225 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 289 mg sodium,

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Swirled Chocolate Peanut Butter Cake (continued)

Nutritional Facts: 32 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.