* Exported from MasterCook *
Peanut Butter Swirl Cake
Recipe By :"Cooking Light, December 1996, p.171"
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Cooking spray
1 tablespoon all-purpose flour
1/2 cup reduced-calorie stick margarine -- softened
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
3 large egg whites
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter
Preheat oven to 350º. Coat a 9-inch square baking pan with cooking spray;
dust with 1 tablespoon flour. Set aside. Cream margarine. Gradually add
sugar; beat at medium speed of a mixer 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 dry ingredients to creamed mixture.
Reserve 1 1/2 cups of 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 350º for 30 minutes or until a
wooden pick inserted in center comes out clean.
Copyright: "© Cooking Light"
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Per Serving (excluding unknown items): 123
Calories; 1g Fat (4.0% calories from fat); 3g
Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg
Cholesterol; 37mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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