PEANUT SUGAR CAKE RECIPES
LOW SUGAR PEANUT BUTTER CAKE RECIPE - FOOD.COM
I play Poker every Saturday night with my mom, sister and our families. Each week we take turns with the food. Someone will make the main dish, someone else the vegetables and the third will handle the dessert. Recently my mom had to really cut back on her sugar and we have really had a hard time finding low sugar dessert recipes that actually taste good. This started out as a peanut butter cake that I made with regular sugar and a brown sugar crumbly topping but after some serious tinkering I came up with this cake. It uses all low sugar ingredients and Splenda and turned out pretty darned good. I'm a little slower in the kitchen than most, so the prep times are how long it took ME to get things together, a better cook will probably take half that time. The preparation time also includes the one hour to chill.
Total Time 2 hours 30 minutes
Prep Time 1 hours 30 minutes
Cook Time 1 hours
Yield 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray 13x9-inch cake pan with non-stick cooking spray.
- Sift together dry ingredients onto a large sheet of tin foil.
- In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
- Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
- Add chocolate chips and mix by hand.
- Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
- Set on wire rack to cool.
- Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
- While cake continues to cool, start on topping.
- For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
- Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
- Remove from heat and let sit for 5 minutes, stirring twice.
- Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
- To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
- Chill one hour before serving.
- *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.
Nutrition Facts : Calories 191.7, FatContent 7.8, SaturatedFatContent 4.3, CholesterolContent 54.9, SodiumContent 224.3, CarbohydrateContent 25.1, FiberContent 1.2, SugarContent 5.3, ProteinContent 6.1
PEANUT CAKE SQUARES RECIPE: HOW TO MAKE IT
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.
Nutrition Facts : Calories 496 calories, FatContent 21g fat (4g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 298mg sodium, CarbohydrateContent 68g carbohydrate (52g sugars, FiberContent 3g fiber), ProteinContent 12g protein.
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LOW SUGAR PEANUT BUTTER CAKE RECIPE - FOOD.COM
I play Poker every Saturday night with my mom, sister and our families. Each week we take turns with the food. Someone will make the main dish, someone else the vegetables and the third will handle the dessert. Recently my mom had to really cut back on her sugar and we have really had a hard time finding low sugar dessert recipes that actually taste good. This started out as a peanut butter cake that I made with regular sugar and a brown sugar crumbly topping but after some serious tinkering I came up with this cake. It uses all low sugar ingredients and Splenda and turned out pretty darned good. I'm a little slower in the kitchen than most, so the prep times are how long it took ME to get things together, a better cook will probably take half that time. The preparation time also includes the one hour to chill.
From food.com
Total Time 2 hours 30 minutes
Calories 191.7 per serving
From food.com
Total Time 2 hours 30 minutes
Calories 191.7 per serving
- *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.
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