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 ts Vanilla
1/2 ts Baking powder
1/2 ts Baking soda
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.
Yields
8 Servings