Reese's Pieces Dark Chocolate Cake with Peanut Butter Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Cake:1.5C Whole Wheat Flour6Tbsp Hershey's Special Dark Cocoa1tsp Baking Soda1C Splenda1/2tsp Salt5Tbsp applesauce1Tbsp Distilled White Vinegar1tsp Vanilla Extract1C Cold Water1Box of Reese's Pieces(approximately 150pieces/3 servings per box)For the Icing:4oz(1/2 tub) of Fat Free Cool Whip8Tbsp Smooth Peanut Butter1/4C Mrs. Butterworth's Sugar Free Syrup
Preheat oven to 350 degrees. Spray a 9 X 9" pie pan with Pam spray and sprinkle a little bit of flour over the spray to help the cake slide right out of the pan.
In a mixing bowl combing flour, cocoa, baking soda, splenda and salt, mix well.
Make three holes in the mixture. In one hole, pour the applesauce. In the next hole, pour the vinegar. In the last hole pour the vanilla extract. Pour the water over the top of the hole mixture and mix well, making sure there are no lumps. gently fold in the whole box of reeses pieces (or other candy/nuts/fruits of your choice).
Pour cake batter into the greased/floured pan. Bake for 30 minutes.
The cake will not rise a whole lot and will come out looking very dark. It is very dense and very moist. Let the cake cool in the pan completely before frosting.
While the cake is baking you can prepare the frosting. Combine the peanut butter and syrup until completely blended. Peanut Butters such as Kirkland Organic Creamy PB or other types that are really smooth and semi runny in consistency work best. Once blended, add the cool whip. The cool whip should still be frozen, do not defrost it! It will take some work but add a little bit at a time and mix it well. The result will be a thin icing batter. Cover and place in fridge.
Once the cake is cool, remove from pan and frost. Keep cake in fridge to help set frosting on cake and serve chilled. It might not look like much but once you have one bite, you won't believe how tasty and filling this sweet treat is.
Number of Servings: 8
Recipe submitted by SparkPeople user STARLINA.
In a mixing bowl combing flour, cocoa, baking soda, splenda and salt, mix well.
Make three holes in the mixture. In one hole, pour the applesauce. In the next hole, pour the vinegar. In the last hole pour the vanilla extract. Pour the water over the top of the hole mixture and mix well, making sure there are no lumps. gently fold in the whole box of reeses pieces (or other candy/nuts/fruits of your choice).
Pour cake batter into the greased/floured pan. Bake for 30 minutes.
The cake will not rise a whole lot and will come out looking very dark. It is very dense and very moist. Let the cake cool in the pan completely before frosting.
While the cake is baking you can prepare the frosting. Combine the peanut butter and syrup until completely blended. Peanut Butters such as Kirkland Organic Creamy PB or other types that are really smooth and semi runny in consistency work best. Once blended, add the cool whip. The cool whip should still be frozen, do not defrost it! It will take some work but add a little bit at a time and mix it well. The result will be a thin icing batter. Cover and place in fridge.
Once the cake is cool, remove from pan and frost. Keep cake in fridge to help set frosting on cake and serve chilled. It might not look like much but once you have one bite, you won't believe how tasty and filling this sweet treat is.
Number of Servings: 8
Recipe submitted by SparkPeople user STARLINA.
Nutritional Info Amount Per Serving
- Calories: 306.2
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 426.8 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 4.9 g
- Protein: 10.2 g
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