PEANUT BUTTER CAKE
6 tablespoons unsalted butter, softened (do not use salted butter)
1 large egg
1/4 cup plus 2 tablespoons natural peanut butter
1 cup granular Splenda or equivalent liquid Splenda
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons Carb Countdown 2% milk *
1 cup Carbquik
1 teaspoon baking powder
1 ounce MiniCarb chocolate chips, scant 1/4 cup
1 tablespoon butter
1/4 cup heavy cream
1/4 cup granular Splenda or equivalent liquid Splenda
Preheat the oven to 350º. Grease and flour a 6-cup bundt pan or 8x8" pan with Carbquik. Cream the butter with an electric mixer. Add the egg and mix until smooth. Mix in the peanut butter and combine until fully incorporated. Mix the Sweetzfree, vanilla and milk; set aside. Mix the baking powder into the Carbquik.
Add the dry ingredients and milk mixture to the butter a little at a time beating after each addition. When the batter is mixed well, spread in the pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown. Cool on a rack before putting on the glaze.
Glaze: In a small bowl combine the chocolate chips, butter, heavy cream and Sweetzfree. Microwave on MEDIUM for 30 seconds or until the butter is melted. Stir to completely melt the chocolate. Place the bowl in the refrigerator and stir every once in a while until it's thick enough to pour over the cake without running off too quickly.
Makes 6-9 servings
Can be frozen