Carbquik Peanut Butter Cake

[scammble]

I tweaked my old peanut butter cake recipe and made a peanut butter cake with a wonderful chocolate ganache frosting tonight. I just tested the first slice and it was pretty darn good! The frosting is delicious! The inside of the cake was fluffy and moist. I'm sure someone can make further tweaks with the poly-d, other sweetners, etc. but I just experimented with what I had on hand.

Here's the recipe

Ingredients
cake:
1 1/2 sticks of unsalted butter (3/4 cup), softened
33 drops sweetzfree liquid splenda
or 1 & 1/3 cups granular splenda
1 Tablespoon Vanilla Extract
1/2 tsp. Watkins Peanut butter extract
2 eggs
3/4 cup peanut butter
1 cup carb countdown milk
2 cups carbquik
2 teaspoons baking powder

Frosting (ganache)
1/2 cup minicarb chocolate chips
1/2 cup heavy cream

Directions
Preheat oven to 350 degrees - 325 for a convection oven.
Cream butter with an electric mixer. Add splenda and extracts and mix well. Add eggs one at a time and mix until smooth. Stir in peanut butter and mix until fully incorporated. Mix baking powder into the carbquik and then gradually add the dry ingredients and milk a little at a time. When batter is mixed well pour into a greased cake pan ( I used a bundt pan) and place in the oven. I forgot to check the clock when I put the cake in the oven but it probably baked for 35 minutes or so. I would recommend checking after 20 minutes to see how much longer it needs to bake. When pick or knife inserted in cake comes out clean remove from oven and let cool 10 minutes before inverting onto a plate or wire cooling rack. When cake is cool make your frosting

Frosting directions.
Place cream in a microwave safe glass bowl or 2 cup measuring cup and microwave 3 minutes or until cream is boiling. Remove from microwave and very carefully and slowly stir in your chocolate chips. Continue stirring until chocolate is fully melted. Place bowl into a larger bowl then fill bottom bowl with crushed ice chips or ice water and stir ganache frequently so it will cool to a spreadable consistency. This takes a little patience but it is very easy and delicious! When it is spreadable and cake is cool enough to not melt the chocolate spread evenly over cake and serve.

Counts based on 12 servings using the corrected carb counts for the carbquik that was posted on the board.

with liquid splenda:
calories:336 fat:30 protein:9.75 carbs:15.84 fiber 10:58 net carbs: 5.25

with granular splenda:
calories: 336 fat:30 protein: 9.75 carbs: 17.91 fiber: 10.58 net carbs: 7.33

I used the carb options skippy peanut butter because that is all I had. I have been trying to not eat things made with trans fats since I have become more aware of the problems they cause but I had to bake a real pb cake for a family member and it really made me want a slice so i drug it out of the back of the pantry and used it.

[Lisam1131]

It looks wonderful, peanut butter is my weakness can you email me over a piece I never heard of peanut butter extract before, where did you find it?

[kglowack]

This looks great! BTW, how do you like Watkins PB extract? I have Nature's Flavors' PB flavoring and it's pretty nasty. As a side note, NF has some really good flavorings as well, especially honey, so not all of their products are complete disasters.

[scott123]

That does look good!

You know what might work well for this? Completely chilling the ganache and then whipping it. Whipping it will give you a little more volume.

[Brendajm]

Oh no, another cake I cannot resist making.. I am still eating the chocolate zuchini cake,, and I made blueberry muffings, I am dying to make this,, I love peanutbutter cake.. My Dh hates peanutbutter cake so I wonder if this could be frozen?? I like Scotts idea of whipping the ganache.

[LindaSue]

Oh my gosh! Did you have to go and post this just when I'm trying to cut back on desserts????

[scammble]

All in one reply -

lisam1131 - Sure- I'll send it right over! The brand of extract is Watkins. I ordered from a co-op in town but I'm sure you would have no problem finding it online.

Karolina - I like all of Watkins extracts. Their vanilla & butter extracts are really wonderful! The cake would probably still be fine without the extract - just added it because it was sitting in the cabinet.

Scott - That is a good idea. There is no way I would have been patient enough to wait that long last night though LOL! Next time I'll try making the frosting first & give it a try.

Brendajm and LindaSue - Sorry for the added temptation! It is one of the better LC cake recipes I've tried - I even surprised myself LOL! I'm sure someone can tweak it to be even better but it sure hit the spot last night.

[Over50Mom]

Oh boy! That's one beautiful looking cake! I have all the ingredients except for the Carb Options PB. I wonder if natural PB would work okay?

Thanks so much for posting the recipe and pictures!

[Pam in TX]

This sounds really good............ I have everything but the PB extract.... Will see what I can sub for it....

[rowdy1]

I'm a diehard pb and chocolate fan....thanks for the recipe....now I must wipe up the drool on the keyboard!!