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Chocolate Peanut Butter Swirl Cake
Cake
1 package (28.25 ounces) yellow cake mix
1 cup water
1/2 cup creamy peanut butter
3 eggs
3 squares (1 ounce each) semi-sweet chocolate for baking
Glaze
3 tablespoons creamy peanut butter
2-3 tablespoons milk
1 cup powdered sugar
3 tablespoons coarsely chopped peanuts
Preheat oven to 350°F. Spray Stoneware Fluted Pan with
vegetable oil. For cake, place cake mix in Classic
Batter Bowl. In Small Batter Bowl, whisk water, peanut
butter and eggs until well blended. Stir peanut butter
mixture into cake mix. Mix 2 minutes or until well
blended.
Pour half of batter (about 2 cups) into prepared pan.
Melt chocolate in Small Micro-CookerŪ on HIGH 1 minute,
stirring every 15 seconds or until melted and smooth.
Stir into remaining batter. Using Small Scoop, drop
chocolate batter onto batter in pan; swirl with Skinny
Scraper. Bake 50-55 minutes or until Cake Tester
inserted near center of cake comes out clean. Cool 15
minutes in pan. Carefully invert pan onto Stackable
Cooling Rack to remove cake. Cool 30 minutes.
For glaze, whisk peanut butter and 2 tablespoons milk
until smooth. Add powdered sugar; mix until smooth. If
necessary, gradually add additional 1 tablespoon milk
until glaze is of desired consistency. Drizzle glaze
over cake; sprinkle nuts evenly over cake.
Yield: 16 servings
Nutrients per serving: Calories 280, Total Fat 12 g,
Sodium 280 mg, Fiber 2 g
Pampered Chef
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