Dessert

Reverse Peanut Butter Cup Cake is for Dessert.

Reverse Peanut Butter Cup Cake takes 25 minutes to prepare.

Reverse Peanut Butter Cup Cake takes 35 minutes to cook.

Reverse Peanut Butter Cup Cake makes 24 servings.

The ingredients for Reverse Peanut Butter Cup Cake are:

Cake:
Splenda Sugar Blend for Baking- 1 1/2 cups
White Flour- 1 3/4 cup
Cocoa powder- 3/4 cup
Baking Powder- 1 1/2 tsp
Baking Soda- 1 1/2 tsp
Salt- 1 tsp
2 Extra Large Eggs
1% Milk- 1 cup
Applesauce- 2/3 cup
Vanilla Extract- 2 tsp
Boiling Water - 2.5 oz

Frosting:
Powdered Sugar- 2 tbsp
Smooth Peanut Butter- 3 tbsp
Water- 2.5 oz

Here is how you make Reverse Peanut Butter Cup Cake:

Cake:1. Heat oven to 350 degrees.2. PAM either two 9 inch rounds or one 9x13 in pan. Do NOT use 8 inch rounds, the cake will overflow.3. Mix together your dry ingredients.4. Add in eggs, milk, vanilla and applesauce (I put the applesauce through the blender to make it thinner). Beat on medium speed for about 2 minutes.5.Slowly stir in the 2.5 oz of boiling water. 6. Pour batter into pan and bake for 30-35 minutes (for rounds) or 35-40 minutes (9x13).7. Let cool before frosting.Frosting:1. Put powdered sugar, peanut butter and water in sauce pan over medium heat. Stir until everything melts together and it thickens. Let cool slightly before frosting cake.I cut it into 24 pieces, but you can cut it into 12 without adding too much fat.Number of Servings: 24Recipe submitted by SparkPeople user FADEASTRIDE.

The nutritional information for Reverse Peanut Butter Cup Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 129.9

• Total Fat: 2.1 g
• Cholesterol: 21.0 mg
• Sodium: 227.0 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 1.3 g
• Protein: 2.9 g

The dietary needs meet for Reverse Peanut Butter Cup Cake is Low Fat