• Chocolate Peanut Butter Crunch Cake

    0 votes


    • Chocolate Peanut Butter Swirl--
    • 1 c. Semi sweet chocolate chips Melted
    • 1/4 c. Peanut butter Crumbs--
    • 1 1/2 c. Unbleached flour
    • 1 c. Brown sugar -- packed
    • 1 stk margarine -- softened
    • 1/2 c. Peanut butter Cake--
    • 2 x Egg whites -- whipped
    • 1/2 c. Skim lowfat milk -- at room Temperature
    • 1 tsp Vanilla
    • 1/2 tsp Baking pwdr
    • 1/2 tsp Baking soda


    1. Preheat oven to 350. Prepare a 8" square baking pan with cooking spray and flour. To prepare chocolate peanut butter swirl, heat the chocolate chips and peanut butter in a small saucepan over low heat, stirring often till smooth. Remove from the heat; let cold while preparing the crumbs and batter. To prepare crumbs, combine the flour, brown sugar, margarine, and peanut butter in a mixing bowl till the mix forms crumbs. Remove 3/4 c. (tightly packed) of the mix and set aside. To prepare cake, add in egg whites, lowfat milk, vanilla, baking pwdr, and baking soda to the remaining crumbs in the mixing bowl till thoroughly moistened. Spread half of the batter in the prepared pan; gently streak half of the chocolate peanut butter mix over the top. Repeat with the remaining batter and chocolate peanut butter mix. Scatter the reserved crumbs over the top, pressing them in gently so they adhere to the batter. Bake for about 50 min or possibly till crumbs and top of the cake are hard. Cover the pan loosely with aluminum foil, if the cake is getting too dark during baking, loosely cover it with a piece of aluminum foil. Let the cake cold in the pan on a wire rack for 15 min. Loosen around the sides of the pan, then carefully invert onto the rack and turn right-side-up. Cold completely before serving.

    Similar Recipes

    Leave a review or comment