Peanut Butter Swirl Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 33%
  • Fat: 5.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 3.7g
  • Carbohydrate: 23.1g
  • Fiber: 0.3g
  • Cholesterol: 14mg
  • Iron: 1.1mg
  • Sodium: 93mg
  • Calcium: 24mg

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

Preparation

  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.
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