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)
1 cup 2% reduced fat milk (I used skim milk)
1 cup brewed coffee, cooled to room temp
1 tsp. vanilla extract
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.
"Hunger: One of the few cravings that cannot be appeased with another solution."
-Irwin Van Grove