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Chocolate-Peanut Butter Cake

Yield 15 servings.

Ingredients

  • 1/4 cup reduced-fat creamy peanut butter
  • 1/3 cup nonfat cream cheese, softened
  • 3 tablespoons margarine, softened
  • 1 1/2 cups sugar
  • 1/2 cup frozen egg substitute, thawed
  • 2 cups sifted cake flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 1 teaspoon vanilla extract
  • Vegetable cooking spray
  • Chocolate Frosting
  • 2 tablespoons finely chopped unsalted peanuts

Nutrition Information

  • calories 319
  • caloriesfromfat 16 %
  • fat 5.7 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.2 g
  • carbohydrate 59.4 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 308 mg
  • calcium 0.0 mg

How to Make It

  1. Beat peanut butter, cream cheese, and margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute, beating well.

  2. Combine flour and next 3 ingredients; stir well with a wire whisk. Add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix batter just until blended after each addition. Stir in vanilla.

  3. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Spread Chocolate Frosting over cooled cake, and sprinkle with chopped peanuts.

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