Monday, February 15, 2010

Peanut Butter Chocolate Cake

It's tough to come up with a better combination than peanut butter and chocolate. When I have my worst cravings (and we all know when that is!), only peanut butter and chocolate really satisfy me. One thing I changed in this recipe was switching the 2/3 cup of vegetable oil and using applesauce instead. I also used lighter versions of milk and cream cheese. I knew I was going to be eating a lot of this cake, so I figured that was a bit healthier. It's very easy to make and delicious! And best of all, my kids didn't even notice the substitutions.

Peanut Butter Chocolate Cake

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 cups granulated sugar
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp salt
2/3 cup vegetable oil (I used applesauce)
2 eggs
1 cup 2% reduced fat milk (I used skim milk)
1 cup brewed coffee, cooled to room temp
1 tsp. vanilla extract

Frosting:
1 (8 oz) package reduced fat creamed cheese, softened
1/4 cup peanut butter
2 cups powdered sugar
2 tblsp. 2% milk (used skim here too)
1/2 tsp. vanilla extract
Mini or regular chocolate chips (optional)

Preheat oven to 350 degrees. Coat a 13x9 inch glass baking pan with cooking spray.
Sift together flour, cocoa, baking soda, baking powder and salt in a large bowl. Set aside.

Combine oil (applesauce) and sugar in a large mixing bowl. Using a mixer, beat at medium speed until well combined. Add eggs and beat well. Add flour mixture, mixing well after each addition. Stir in coffee and vanilla. Batter will be thin.

Pour batter into the prepared pan. Bake for 35 to 40 minutes or until middle of cake springs back when touched. Cool completely on wire rack.

To make frosting, combine cream cheese and peanut butter in a large mixing bowl. Using a mixer, beat at medium speed until smooth. Add powdered sugar, milk and vanilla. Beat until smooth. Add more powdered sugar or milk as needed to make consistancy for icing cake.

Spread frosting over cake and sprinkle with chocolate chips. Store in the refrigerator.
Serves 16.

"Hunger: One of the few cravings that cannot be appeased with another solution."
-Irwin Van Grove

6 comments:

Beth said...

I'm with you---I adore both peanut butter and chocolate and they're even better combined. This looks wonderful. Amazing that the low-fat substitutions didn't make much difference. I was wondering---how much sugar do you put in the cake?

sweetflutterbys3 said...

Oh my gosh Beth, I forgot the sugar! I was so excited about making the cake lower in fat, it just left my mind. I added it to the recipe. Sorry about that!

The substitutes do make it a bit denser, but I think it was very good anyway.

Tia said...

a deadly combo! mmmmmmm

sweetflutterbys3 said...

Thanks Tia. I agree, so good together!

Thanks for stopping by!

CountryDew said...

That looks scrumptious.

Sweet Virginia Breeze said...

My mouth is watering! I love chocolate and peanut butter. If I make this wonderful cake, I will eat the whole thing myself.