When my mom was told to avoid sugar and fats, I whipped up this light, delectable dessert for her. She loves indulging her sweet tooth while following doctor’s orders.
—ANNETTE ABBOTT CHARLOTTE, NC
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 18 SERVINGS
1package devil’s food cake mix (regular size)
1cup water
3eggs
1/3cup unsweetened applesauce
1/4cup reduced-fat creamy peanut butter
FROSTING
1/2cup cold fat-free milk
1package (1.4 ounces) sugar-free instant chocolate pudding mix
1package (8 ounces) reduced-fat cream cheese
1/2cup reduced-fat creamy peanut butter
1carton (8 ounces) frozen reduced-fat whipped topping, thawed
1. In a large bowl, combine cake mix, water, eggs and applesauce. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13x9-in. baking dish coated with cooking spray.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.
4. For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth. Gradually beat in the pudding. Beat in half of the whipped topping; fold in the remaining whipped topping. Frost the cake. Store in the refrigerator.