Reverse Peanut Butter Cup Cake

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 129.9

Total Fat: 2.1 g
Cholesterol: 21.0 mg
Sodium: 227.0 mg
Total Carbs: 23.0 g
Dietary Fiber: 1.3 g
Protein: 2.9 g

View full nutritional breakdown of Reverse Peanut Butter Cup Cake calories by ingredient

Introduction

A rich chocolate cake with a delicious peanut butter frosting. A rich chocolate cake with a delicious peanut butter frosting.

Minutes to Prepare: 25

Minutes to Cook: 35

Number of Servings: 24

Ingredients

Cake:

Splenda Sugar Blend for Baking- 1 1/2 cups

White Flour- 1 3/4 cup

Cocoa powder- 3/4 cup

Baking Powder- 1 1/2 tsp

Baking Soda- 1 1/2 tsp

Salt- 1 tsp

2 Extra Large Eggs

1% Milk- 1 cup

Applesauce- 2/3 cup

Vanilla Extract- 2 tsp

Boiling Water - 2.5 oz

Frosting:

Powdered Sugar- 2 tbsp

Smooth Peanut Butter- 3 tbsp

Water- 2.5 oz

Directions

Cake:
1. Heat oven to 350 degrees.
2. PAM either two 9 inch rounds or one 9x13 in pan. Do NOT use 8 inch rounds, the cake will overflow.
3. Mix together your dry ingredients.
4. Add in eggs, milk, vanilla and applesauce (I put the applesauce through the blender to make it thinner). Beat on medium speed for about 2 minutes.
5.Slowly stir in the 2.5 oz of boiling water.
6. Pour batter into pan and bake for 30-35 minutes (for rounds) or 35-40 minutes (9x13).
7. Let cool before frosting.

Frosting:
1. Put powdered sugar, peanut butter and water in sauce pan over medium heat. Stir until everything melts together and it thickens. Let cool slightly before frosting cake.

I cut it into 24 pieces, but you can cut it into 12 without adding too much fat.

Number of Servings: 24

Recipe submitted by SparkPeople user FADEASTRIDE.