Detalles de la receta

Chocolate-Drizzled Peanut Butter Cake

Número de Porciones: 9

Tamaño de la porción: 1 (2 1/2-in) square

For a lunch box, an after school treat, a bake sale, or a coffee break, this cake is a pleasing sweet for peanut-butter-lovers of all ages.

Nombre: Cantidad:
all-purpose flour 1 cup
tsps baking powder 1
baking soda 0.50 tsp
salt 0.13 tsp
natural peanut butter 0.25 cup
Tbsps canola oil 3
granular no-calorie sweetener 0.33 cup
light brown sugar 0.33 cup
egg 1 large
low-fat buttermilk 0.75 cup
vanilla 1 tsp
semi-sweet chocolate baking bar, chopped 0.50 oz

Preheat the oven to 350°F. Coat an 8 x 8 in baking pan with cooking spray and set aside.


Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.


Combine the peanut butter and oil in a medium bowl and beat at medium speed until smooth. Beat in the no-calorie sweetener and brown sugar. Beat in the egg. Add flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla.


Spoon the batter into the prepared pan and smooth top. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.


Place the chocolate in a small resealable zip-top bag and seal. Place the bag in a saucepan of hot water. Let stand 5 minutes, or until the chocolate melts. Snip a tiny corner from the bag and drizzle chocolate over the cake. The cake can be covered in an airtight container and stored at room temperature up to 3 days.

Información nutricional (por porción)
Calorías 193
Calorías de grasa 86
Grasa total 10g
Grasa saturada 1g
Colesterol 24mg
Sodio 204mg
Potasio n/a
Carbohidratos 23g
Fibra dietética 1g
Azúcares 11g
Proteína 5g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 1/2 Carbohydrate 1 Fat