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Recipe Summary

Yield:
15 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

319 calories; calories from fat 16%; fat 5.7g; saturated fat 1.2g; mono fat 0g; poly fat 0g; protein 7.2g; carbohydrates 59.4g; fiber 0g; cholesterol 3mg; iron 0mg; sodium 308mg; calcium 0mg.
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