Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

156 calories; calories from fat 33%; fat 5.8g; saturated fat 1.2g; mono fat 2.5g; poly fat 1.7g; protein 3.7g; carbohydrates 23.1g; fiber 0.3g; cholesterol 14mg; iron 1.1mg; sodium 93mg; calcium 24mg.
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