Chocolate peanut butter crunch cake
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Chocolate peanut butter crunch cake
  Chocolate    Peanut    Butter    Cakes  
Last updated 6/12/2012 1:15:47 AM. Recipe ID 45328. Report a problem with this recipe.
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      Title: Chocolate peanut butter crunch cake
 Categories: Cakes
      Yield: 8 Servings
 
           Chocolate Peanut Butter
           Swirl--
      1 c  Semi sweet chocolate chips
           Melted
    1/4 c  Peanut butter
           Crumbs--
  1 1/2 c  Unbleached flour
      1 c  Brown sugar -- packed
      1    Stick margarine -- softened
    1/2 c  Peanut butter
           Cake--
      2    Egg whites -- whipped
    1/2 c  Skim milk -- at room
           Temperature
      1 ts Vanilla
    1/2 ts Baking powder
    1/2 ts Baking soda
 
  Preheat oven to 350.  Prepare a 8" square baking pan with cooking
  spray and flour.  To prepare chocolate peanut butter swirl, melt the
  chocolate chips and peanut butter in a small saucepan over low heat,
  stirring often until smooth.  Remove from the heat; let cool while
  preparing the crumbs and batter.  To prepare crumbs, combine the
  flour, brown sugar, margarine, and peanut butter in a mixing bowl
  until the mixture forms crumbs.  Remove 3/4 cup (tightly packed) of
  the mixture and set aside.  To prepare cake, add egg whites, milk,
  vanilla, baking powder, and baking soda to the remaining crumbs in
  the mixing bowl until thoroughly moistened.  Spread half of the
  batter in the prepared pan; gently streak half of the chocolate
  peanut butter mixture over the top.  Repeat with the remaining batter
  and chocolate peanut butter mixture.  Scatter the reserved crumbs
  over the top, pressing them in gently so they adhere to the batter.
  Bake for about 50 minutes or until crumbs and top of the cake are
  firm.  Cover the pan loosely with aluminum foil, if the cake is
  getting too dark during baking, loosely cover it with a piece of
  aluminum foil.  Let the cake cool in the pan on a wire rack for 15
  minutes.  Loosen around the sides of the pan, then carefully invert
  onto the rack and turn right-side-up.  Cool completely before serving.
  
  




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Recipe ID 45328 (Apr 03, 2005)

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