Prep 25 mins
Cook 1 hr
This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.
- 1 1⁄2 cups whole wheat pastry flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup natural-style peanut butter
- 1⁄2 cup butter, room temp
- 1 cup sugar
- 2 egg whites
- 2 teaspoons vanilla extract
- 1⁄3 cup mini chocolate chip
- 1 1⁄2 cups low-fat buttermilk
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons peanut butter
- 1 1⁄2 tablespoons water
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup confectioners' sugar
- 1 pinch salt
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.
This was terrific. I used homemade peanut butter (just put raw peanuts in food processor until it is butter). It was the perfect balance of peanut and chocolate without being overwhelmingly sweet. Thanks for the great recipe.