Easy Peanut Butter Chocolate Bundt Cake Recipe
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PB Chocolate Bundt Cake
1/12 of cake: 197 calories, 5g total fat (2.5g sat. fat), 331mg sodium, 38g carbs, 1.5g fiber, 19.5g sugars, 5g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
30 minutes
Cool: 30 minutes
Ingredients:
1 box devil’s food cake mix
1 cup fat-free plain Greek yogurt
1/3 cup peanut butter baking chips, chopped
1/4 cup natural powdered sugar alternative that measures like sugar
2 tbsp. unsweetened vanilla almond milk, or more as desired
1 1/2 tbsp. powdered peanut butter
1 tbsp. creamy peanut butter
Directions:
Preheat oven to 350ºF. Spray a bundt pan (or a 9” X 13” baking pan) with nonstick spray.
In a large bowl, combine cake mix, yogurt, and 3/4 cup water. Mix thoroughly. (Batter will be thick.)
Fold in chopped peanut butter chips. Transfer batter to the bundt pan, and smooth out the top.
Bake until a knife inserted into the center comes out clean, about 30 minutes.
Let cool for 30 minutes.
Gently shake pan to release cake, and transfer it to a plate.
In a small bowl, combine powdered sugar, almond milk, powdered peanut butter, and creamy peanut butter. Mix until smooth and uniform. For a thinner consistency, add more milk.
Drizzle cake with peanut butter mixture.
MAKES 12 SERVINGS
Chew on this:
It’s December 21st, the official first day of winter! Pulled pork with cranberries made in a slow cooker sounds just right to fight that seasonal chill, don’t you think?
Share this easy peanut butter chocolate bundt cake recipe, so your friends can impress THEIR friends, too!
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