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Chocolate Peanut Butter Crunch Cake
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Chocolate
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Desserts
Ingredients:
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
Stick margarine -- softened 1/2
c
Peanut butter
Cake-- 2
Egg whites -- whipped 1/2
c
Skim milk -- at room
Temperature 1
t
Vanilla 1/2
ts
Baking powder 1/2
ts
Baking soda
Directions:
Preheat oven to 350. Prepare a 8" square baking pan with cooking
spray and flour. To prepare chocolate peanut butter swirl, melt the
chocolate chips and peanut butter in a small saucepan over low heat,
stirring often until smooth. Remove from the heat; let cool while
preparing the crumbs and batter. To prepare crumbs, combine the
flour, brown sugar, margarine, and peanut butter in a mixing bowl
until the mixture forms crumbs. Remove 3/4 cup (tightly packed) of
the mixture and set aside. To prepare cake, add egg whites, milk,
vanilla, baking powder, and baking soda to the remaining crumbs in
the mixing bowl until thoroughly moistened. Spread half of the batter
in the prepared pan; gently streak half of the chocolate peanut
butter mixture over the top. Repeat with the remaining batter and
chocolate peanut butter mixture. Scatter the reserved crumbs over
the top, pressing them in gently so they adhere to the batter. Bake
for about 50 minutes or until crumbs and top of the cake are firm.
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 cool in the pan on a wire rack for 15 minutes. Loosen
around the sides of the pan, then carefully invert onto the rack and
turn right-side-up. Cool completely before serving.
Recipe By : Anita A. Matejka
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