Low Cal Chocolatey Peanutty Swirl Cake

Submitted by Fat Free Queen

"I was experimenting one night and my sweet tooth was really hurting for chocolate so I came up with this recipe. It can be made sugar free and non fat and it still tastes really rich."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 1 cake
• Serves: 10

ingredients

• chocolate cake, batter-
• 118.29 ml cocoa powder
• 473.18 ml flour
• 177.44 ml fat-free margarine
• 473.18 ml sugar (I use Splenda)
• 4.92 ml baking soda
• 4 egg whites
• peanut butter, batter-
• 118.29 ml reduced-fat peanut butter
• 2 egg whites
• 118.29 ml flour
• 59.14 ml skim milk
• 2.46 ml baking soda
• 118.29 ml sugar (splenda)
• 14.78 ml fat-free margarine

directions

1. Preheat your oven to 350 degrees.
2. Chocoalte cake batter-.
3. In a large bowl mix and sift flour and baking soda and set aside.
4. In a separate bowl mix butter, sugar and the egg whites untill the mixture becomes frothy.
5. Begin to add the chocolate powder to the egg mixture slowly.
6. Add the flour mixture to the batter and mix thouroughly.
7. Pour in to greased 9 inch circular pan.
8. Let stand in a warm area.
9. Peaunt Butter Batter.
10. Mix the flour and baking soda set aside.
11. In a separate bowl combine the egg whites, splenda, and butter.
12. Gradually add the peanut butter. (its way easier to do this with a mixure).
13. Add mixture to the flour and slowly add the milk.
14. When mixture is finished it should be pretty heavy and globby.
15. Take a large spoonfull of the peaunt batter and drop it on top of the chocolate cake. Make sure you spread the drops evenly untill the peanut batter is gone.
16. Take a knife and gently swirl it through the whole cake, while making a swirling effect.
17. Bake for about 45 minutes to an hour. Cake should form a brownie top and start to harden when fished.