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Peanut Butter Swirl Cake

Yield 16 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.