Peanut Butter Swirl Cake

Recipe from

Cooking Light

Nutritional Information

Calories 156
Caloriesfromfat 33 %
Fat 5.8 g
Satfat 1.2 g
Monofat 2.5 g
Polyfat 1.7 g
Protein 3.7 g
Carbohydrate 23.1 g
Fiber 0.3 g
Cholesterol 14 mg
Iron 1.1 mg
Sodium 93 mg
Calcium 24 mg


Cooking spray
1 tablespoon all-purpose flour
1/2 cup reduced-calorie stick margarine, softened
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
3 large egg whites
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter


Preheat oven to 350°.

Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well-blended. Add vanilla, egg whites, and egg; mix until blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add dry ingredients to creamed mixture. Reserve 1 1/2 cups of batter; pour remaining batter into a bowl. Stir cocoa into reserved batter; stir peanut butter into remaining batter. Spoon cocoa batter alternately with peanut butter batter into prepared pan. Swirl together using the tip of a knife. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.