Sugar-Free Chocolate Peanut Butter Cake
1
(16 oz.) sugar-free chocolate cake mix
1
¼ c. water
3
eggs
1/3
c. canola oil
2/3
c. all-natural creamy peanut butter, warmed divided*
1
c. unwrapped sugar-free mini peanut butter cups, cut in fourths
Sugar-free vanilla ice-cream, optional
*Microwave peanut
butter on LOW about 2 minutes or until pourable.
Preheat
oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray. Combine
cake mix, water, eggs, oil and 1/3 cup peanut butter in large bowl; beat 1 to 2
minutes or until well blended. Spread batter in prepared pan. Drizzle with remaining
1/3 cup peanut butter; sprinkle with peanut butter cups. Bake 25 to 30 minutes
or until toothpick inserted into center of cake comes out clean. Cool least 15
minutes before serving. Top with a scoop of vanilla ice-cream. Yield: 12 to 16 servings.
