Peanut Butter Swirl Cake Recipe
Ingredients
| Vegetable cooking spray | ||
| All purpose flour | 1 Tablespoon | |
| 1/2 cup reduced-calorie stick margarine, softened | ||
| Firmly packed brown sugar | 1 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Egg whites | 3 Large | |
| Egg | 1 Large | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Unsweetened cocoa | 1/4 Cup (16 tbs) | |
| 1/4 cup reduced-fat creamy peanut butter | ||
Directions
Preheat oven to 350°.
Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour.
Set aside.
Beat margarine at medium speed of an electric mixer until creamy.
Gradually add sugar; beat until well-blended.
Add vanilla, egg whites, and egg; mix until blended.
Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add flour mixture to creamed mixture.
Reserve 1 1/2 cups batter; pour remaining batter into a bowl.
Stir cocoa into reserved batter; stir peanut butter into remaining batter.
Spoon cocoa batter alternately with peanut butter batter into prepared pan.
Swirl together using the tip of a knife.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour.
Set aside.
Beat margarine at medium speed of an electric mixer until creamy.
Gradually add sugar; beat until well-blended.
Add vanilla, egg whites, and egg; mix until blended.
Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add flour mixture to creamed mixture.
Reserve 1 1/2 cups batter; pour remaining batter into a bowl.
Stir cocoa into reserved batter; stir peanut butter into remaining batter.
Spoon cocoa batter alternately with peanut butter batter into prepared pan.
Swirl together using the tip of a knife.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Chef
