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Peanut Butter Swirl Cake Recipe
|Vegetable cooking spray||1|
|All purpose flour||1 Tablespoon|
|Reduced calorie margarine stick||1⁄2 Cup (8 tbs), softened|
|Firmly packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg whites||3 Large|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Reduced fat creamy peanut butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2680 Calories from Fat 603
% Daily Value*
Total Fat 73 g112.3%
Saturated Fat 10.4 g51.8%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1680.2 mg70%
Total Carbohydrates 473 g157.6%
Dietary Fiber 29.9 g119.4%
Sugars 277.4 g
Protein 53 g106.1%
Vitamin A 85.3% Vitamin C 0.19%
Calcium 50.6% Iron 71.5%
*Based on a 2000 Calorie diet
Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour.
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.