Editors Of Prevention Magazine - Prevention Healthy Favorites: Dessert Recipes: 48 Easy & Delicious Treats!

Prep Time: 25 minutes
Total Time: 1 hour 20 minutes
Makes 16 servings

Cake

11 / 2 cups whole grain pastry flour

1 cup cake flour

2 teaspoons baking powder

1 / 2 teaspoon baking soda

1 / 2 teaspoon salt

1 / 2 cup reduced-fat peanut butter

8 tablespoons (1 stick) butter, at room temperature

1 cup granulated sugar

2 egg whites

1 tablespoon vanilla extract

1 / 3 cup mini chocolate chips

11 / 2 cups buttermilk

Glaze

1 tablespoon unsweetened cocoa powder

2 tablespoons reduced-fat peanut butter

2 tablespoons water

1 / 2 teaspoon vanilla extract

1 / 2 cup confectioners sugar

Pinch of salt

1. To make the cake: Preheat the oven to 350F. Coat a 10" Bundt pan with cooking spray.

2. In a medium bowl, whisk the flours, baking powder, baking soda, and salt. In another medium bowl, with an electric mixer at medium speed, beat together the peanut butter and butter for 1 minute, or until creamy. Add the granulated sugar, egg whites, and vanilla and beat for 2 minutes, or until light and fluffy. Beat in the chocolate chips on low speed, until just combined.

3. With the mixer set on the lowest speed, alternately add the flour mixture and buttermilk in 3 additions, beginning and ending with the flour mixture. Scrape the batter into the Bundt pan and spread level.

4. Bake for 55 minutes to 1 hour, or until a wooden pick inserted into 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. Slip strips of waxed paper under the edges of the cake, for glazing.

5. Meanwhile, to make the glaze: In a small bowl, stir together the cocoa powder, peanut butter, water, and vanilla until blended. Stir in the confectioners sugar and salt until smooth. Drizzle the glaze over the cake using a spoon. Set aside until the glaze is firm. Remove the waxed-paper strips.

Per serving: 267 calories, 6 g protein, 37 g carbohydrates, 11 g fat, 5 g saturated fat, 2 g fiber, 315 mg sodium