Chocolate Peanut Butter Swirl Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 246.0
  • Total Fat: 10.3 g
  • Cholesterol: 27.6 mg
  • Sodium: 114.0 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.0 g

View full nutritional breakdown of Chocolate Peanut Butter Swirl Cake calories by ingredient
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Can be made healthier, but I used what I had on hand. Can be made healthier, but I used what I had on hand.
Number of Servings: 16


    Cake ingredients:
    1 tablespoon all-purpose flour
    1/2 cup reduced-calorie stick margarine, softened
    1 1/4 cups firmly packed brown sugar
    1 teaspoon vanilla extract
    3 large egg whites
    1 large egg
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 cup unsweetened cocoa
    1/4 cup reduced-fat creamy peanut butter

    Icing ingredients:
    1/2 cup powdered sugar
    4-8 Tablespoons Milk
    1/4 cup peanut butter
    1/4 cup unsweetened cocoa


Preheat oven to 350.
Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Set aside.
Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well-blended. Add vanilla, egg whites, and egg; mix until blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add dry ingredients to creamed mixture. Reserve 1 1/2 cups of batter; pour remaining batter into a bowl. Stir cocoa into reserved batter; stir peanut butter into remaining batter. Spoon cocoa batter alternately with peanut butter batter into prepared pan. Swirl together using the tip of a knife. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake.

Mix powdered sugar and milk together. Split into two bowls. Mix peanut butter into one half of the icing and cocoa into the other bowl.

Drizzle each icing onto the cake.

Number of Servings: 16

Recipe submitted by SparkPeople user MAGERADS.

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