Thursday, March 10, 2011

Cookin' Corner: "Angela's Peanut Butter Chocolate Delight Cake"

Here's the recipe for my from-scratch peanut butter chocolate layer cake, just as promised! For those of you new to venturing into the kitchen, don't let the term "from-scratch" scare you. Don't be afraid to try your hand at a project of your own in your kitchen. I found this cake to be a fun baking project. I hope y'all come back here soon to visit me and see what The Southern Fried Bride is up to next!

I shared with you the picture of my peanut butter frosting concoction earlier this week, now here's a picture of the finished cake, sliced up and served on one of my cream-colored dessert plates:

This particular recipe I created to be diabetic-friendly for some of my family members. I enjoy eating my diabetic desserts right along with my family members because many of the recipes go along with a healthy living lifestyle that I enjoy incorporating into my daily life.

"Angela's Peanut Butter Chocolate Delight Cake"

2 1/2 cups all-purpose flour
1 1/4 cups baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 stick butter, softened
1 cup SPLENDA® Sugar Blend for Baking
3 large eggs
1 teaspoon vanilla extract
1/4 cup water
1 1/2 cups skim or reduced fat milk

Preheat oven to 350° F. Coat two 8-inch cake pans with cooking spray. Combine dry ingredients in mixing bowl. In large mixing bowl, beat butter at medium speed until creamy. Gradually add SPLENDA® Sugar Blend for Baking to butter and beat well. Add eggs, one at a time, mixing well after each addition. Add vanilla extract; mix until well blended. In medium bowl, combine water and milk. Add 1/2 of dry flour mixture to butter mixture and mix at low speed until well blended. Add water and milk to mixture. Mix at low speed until well blended. Add remaining 1/2 of dry flour mixture and beat at medium speed until smooth. Spoon batter evenly into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean.

"Angela's Peanut Butter Delight Frosting"

1/4 cup skim or reduced fat milk
3/4 cup peanut butter
1 8 oz. package light cream cheese, softened
3/4 cup Splenda Brown Sugar for Baking
2 tbs Smart Balance or other healthy margarine
1/2 tsp vanilla extract

Place peanut butter and cream cheese in large mixing bowl. Blend with mixer on low speed until fluffy. Gradually add-in Splenda brown sugar, margarine, vanilla, and milk until all ingredients are blended. Increase to medium speed and beat until light and fluffy. If mixture becomes stiff, add additional 1 tablespoon of milk. Spread frosting over cooled cake. Enjoy!