Prep 20 mins
Cook 40 mins
This is a loaf cake that I hit the spot one night when I was craving Reece's peanut butter cups. It was simple and didn't sit on my counter for weeks going to waste. Pop is the only one who likes cake at their house and it even goes to waste there. My favorite indulgence is to mix chocolate cake with vanilla ice cream (any ole chocolate cake will do) and kinda make a mixed up bombe and dig in. I know..diabetics don't need all that sugar, but did I tell you it was sugar-free ice cream? Bryers is the best. So, go ahead, indulge.
- 3 tablespoons beaten eggs, divided
- 6 tablespoons milk, divided
- 6 tablespoons Splenda sugar substitute, divided
- 1 ounce unsweetened chocolate, finely chopped (I use the dark chocolate from a bag of Hershey's miniatures)
- 2 tablespoons shortening
- 1⁄2 teaspoon vanilla
- 1⁄2 cup self-rising flour
- 4 ounces cream cheese, softened
- 1⁄3 cup sweetened condensed milk
- 1⁄3 cup creamy peanut butter
- 1 tablespoon salted nuts (optional)
- 12 milk chocolate candy bars (from the bag of miniatures)
- In a small saucepan, combine 2 tablespoons of the egg and 2 tablespoons of milk. Stir in 3 tablespoons of sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes to just a boil. Remove from the heat and cool to room temperature.
- In a small mixing bowl, cream the shortening and remaining sugar. Add the remaining egg and beat in vanilla. Blend in the flour until just mixed. Add to creamed mixture alternating with milk. Add chocolate mixture and mix well.
- Pour into a 5x3x2 loaf pan prepared with non-stick spray. Bake at 325 for 40-45 minutes or until a toothpick comes out clean. Cool 10 minute before removing from pan to a rack. Cool completely. Split loaf down the middle horizontally and level top as much as you can.
- For frosting, beat the cream cheese. Gradually beat in milk and peanut butter. Spread between layers and all over. Sprinkle with the peanuts if desired. Decorate with the milk chocolate and refrigerate.