Light Peanut Butter Chocolate Cake

Name: Light Peanut Butter Chocolate Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 18 servings.
Ingredients: 1 package devil's food cake mix (regular size); 1 cup water; 3 eggs; 1/3 cup unsweetened applesauce; 1/4 cup reduced-fat creamy peanut butter; FROSTING:; 1/2 cup cold fat-free milk; 1 package (1.4 ounces) sugar-free instant chocolate pudding mix; 1 package (8 ounces) reduced-fat cream cheese; 1/2 cup reduced-fat creamy peanut butter; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

When her mom was told to avoid sugar and fats, Annette Abbott got busy in Charlotte, North Carolina and whipped up this light, delectable dessert. “Mom loves indulging her sweet tooth while following doctor’s orders,” she laughs.

Ingredients

1 package devil's food cake mix (regular size)
1 cup water
3 eggs
1/3 cup unsweetened applesauce
1/4 cup reduced-fat creamy peanut butter
FROSTING:
1/2 cup cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat creamy peanut butter
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a large bowl, combine the cake mix, water, eggs and applesauce. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13x9-in. baking dish coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.
For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator.

Nutrition Facts

1 piece: 257 calories, 11g fat (5g saturated fat), 44mg cholesterol, 413mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 7g protein.

Originally published as Peanut Butter Cup in Light & Tasty December/January 2007

Reviews

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Average Rating:

mickeysis

Sep 27, 2011

I made the cake for my dad. I served the cake in a bowl with fat-free vanilla frozen yogurt. His response "I'm gonna need a bigger bowl!" HUGE success!!
Miss Chii

Jan 22, 2010

It truly is as delicious as it looks in the picture. You would never know the health value of this cake if you didn't make it yourself. Taste wonderful! Easy to make!
Begginer

Sep 9, 2009

Sounds Wonderful!!!