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  • CAKE:
  • 1 1/2 c. whole grain pastry flour
  • 1 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. reduced-fat peanut butter
  • 1/2 c. butter, at room temperature
  • 1 c. sugar
  • 2 egg whites
  • 1 tbsp. vanilla extract
  • 1/3 c. mini chocolate chips
  • 1 1/2 c. low-fat buttermilk
  • GLAZE:
  • 1 tbsp. unsweetened cocoa powder
  • 2 tbsp. peanut butter
  • 2 tbsp. water
  • 1/2 tsp. vanilla extract
  • 1/2 c. Confectioners’ sugar
  • pinch of salt


    1. Step 1To make the cake:
    2. Step 2Preheat the oven to 350°F. Coat a 10″ Bundt pan with cooking spray.
    3. Step 3Whisk together the pastry flour, cake flour, baking powder, baking soda, and salt in a medium bowl. Beat together the peanut butter and butter in another medium bowl with an electric mixer at medium speed for 1 minute, or until creamy. Add the sugar, egg whites, and vanilla extract and beat for 2 minutes, or until light and fluffy. Beat in the chocolate chips on low speed, just until combined. With the mixer set on the lowest speed, alternately add the flour mixture and buttermilk in 3 additions. Spread into the pan.
    4. Step 4Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Cool in the pan on a rack for 10 minutes. Loosen the sides with a spatula and invert onto a serving plate.
    5. Step 5To make the glaze:
    6. Step 6Stir together the cocoa powder, peanut butter, water, and vanilla extract in a small bowl until blended. Stir in the confectioners’ sugar and salt until smooth. Slip strips of waxed paper under the edges of the cake. Drizzle the glaze over the cake using a spoon. Set aside until the glaze is firm. Remove the waxed paper strips.

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