Carbquik Recipe: Peanut Butter Cake

Servings: 9

With granular Splenda:
Per Serving: 244 Calories; 21g Fat; 7g Protein;
14g Carbohydrate; 7g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 231 Calories; 21g Fat; 7g Protein;
11g Carbohydrate; 7g Dietary Fiber; 4g Net Carbs


Ingredients:

6 tablespoons unsalted butter, softened (do not use salted butter)
1 large egg
1/4 cup plus 2 tablespoons natural peanut butter
1 cup granular Splenda or 1/4 teaspoon Sweetzfree
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons Carb Countdown 2% milk
1 cup Carbquik
1 teaspoon baking powder
Glaze: 1 ounce MiniCarb chocolate chips, scant 1/4 cup
1 tablespoon butter
1/4 cup heavy cream
1/4 cup granular Splenda or 6 drops Sweetzfree

Instructions:

Preheat oven to 350º. Grease and flour a 6-cup bundt pan or 8x8" pan with Carbquik. Cream butter with an electric mixer. Add egg and mix until smooth. Mix in peanut butter and combine until fully incorporated. Mix Sweetzfree, vanilla and milk; set aside. Mix baking powder into Carbquik.

Add dry ingredients and milk mixture to butter a little at a time beating after each addition. When batter is mixed well, spread in pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool on rack before putting on glaze.

For Glaze: In a small bowl combine chocolate chips, butter, heavy cream and Sweetzfree. Microwave on MEDIUM for 30 seconds or until butter is melted. Stir to completely melt chocolate. Place bowl in refrigerator and stir every once in a while until it's thick enough to pour over cake without running off too quickly.



This recipe contributed by: Lindas Low-Carb Menus

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