1/1 Photo of Low Sugar Peanut Butter Cake
2 hrs 30 mins
1 hr 30 mins
Synthetic Fate's Note:
I play Poker every Saturday night with my mom, sister and our families. Each week we take turns with the food. Someone will make the main dish, someone else the vegetables and the third will handle the dessert. Recently my mom had to really cut back on her sugar and we have really had a hard time finding low sugar dessert recipes that actually taste good. This started out as a peanut butter cake that I made with regular sugar and a brown sugar crumbly topping but after some serious tinkering I came up with this cake. It uses all low sugar ingredients and Splenda and turned out pretty darned good. I'm a little slower in the kitchen than most, so the prep times are how long it took ME to get things together, a better cook will probably take half that time. The preparation time also includes the one hour to chill.
My Private Note
Units: US | Metric
- 2 3/4 cups all-purpose flour
- 2 cups Splenda sugar substitute
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup no-sugar-added peanut butter
- 1/2 cup light butter, softened
- 4 eggs
- 1 3/4 cups skim milk
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- 1Preheat oven to 350°F.
- 2Spray 13x9-inch cake pan with non-stick cooking spray.
- 3Sift together dry ingredients onto a large sheet of tin foil.
- 4In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
- 5Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
- 6Add chocolate chips and mix by hand.
- 7Pour into pan.
- 8Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
- 9Set on wire rack to cool.
- 10Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
- 11While cake continues to cool, start on topping.
- 12For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
- 13Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
- 14Remove from heat and let sit for 5 minutes, stirring twice.
- 15Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
- 16To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
- 17Chill one hour before serving.
- 18*Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.
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Nutritional Facts for Low Sugar Peanut Butter Cake
Serving Size: 1 (80 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 191.7
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 4.3 g
- Cholesterol 54.8 mg
- Sodium 224.2 mg
- Total Carbohydrate 25.0 g
- Dietary Fiber 1.2 g
- Sugars 5.3 g
- Protein 6.1 g
The following items or measurements are not included:
no-sugar-added peanut butter