Zutaten für Fudgy Peanut Butter Swirl Cake
- Reduced Fat White Cake Mix
- 1 cup creamy peanut butter
- Egg White
- 1/2 cup unsweetened applesauce
- Milk
- Sugar Free Chocolate Syrup
- Cocoa
- 1 teaspoon instant espresso powder
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Zubereitung von Fudgy Peanut Butter Swirl Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare your white cake mix according to package directions, but substitute 1/2 cup applesauce for the oil called for in the recipe.
- In a separate bowl, cream together 1 cup peanut butter and 1/2 cup granulated sugar until smooth.
- In another bowl, whisk together 1/2 cup unsweetened cocoa powder, 1/4 cup granulated sugar, and 1 teaspoon instant espresso powder.
- Gently fold the cocoa mixture into the peanut butter mixture.
- Pour half of the cake batter into the prepared pan. Evenly spread the peanut butter swirl mixture over the batter.
- Pour the remaining cake batter over the peanut butter mixture and swirl gently with a knife or toothpick for a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting with your favorite chocolate sauce (recipe suggestion below).
- **Chocolate Sauce:** In a small saucepan, whisk together 1/2 cup heavy cream, 1/4 cup semi-sweet chocolate chips, 1 tablespoon butter, and a pinch of salt. Heat over low heat, stirring until smooth and melted. Drizzle over cooled cake.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
4g
Carbs
2g
