Zutaten für Chocolate Peanut Butter Gooey Butter Cake
- Chocolate Cake Mix
- 2 large eggs
- Low Fat Butter
- Reduced Fat Cream Cheese
- Smooth Peanut Butter
- Egg Whites
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups powdered sugar
- Splenda Granular
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Zubereitung von Chocolate Peanut Butter Gooey Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 2 large eggs, and 1/2 cup (1 stick) melted unsalted butter. Beat with an electric mixer until well combined.
- Press the batter evenly into the bottom of the prepared baking pan.
- In a separate large bowl, beat together 8 oz cream cheese (softened), 1 cup creamy peanut butter, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup (1 stick) melted unsalted butter until smooth and creamy.
- Gradually add 2 cups powdered sugar to the peanut butter mixture, beating until well incorporated.
- Spread the peanut butter mixture evenly over the chocolate cake batter.
- Bake for 40-50 minutes, or until the edges are set and the center is slightly gooey. A toothpick inserted into the center should come out with moist crumbs.
- Let cool completely before cutting and serving. For an extra touch, serve with a dollop of fresh whipped cream.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
217g
Fat
73g
Carbs
26g
