PEANUT BUTTER CAKE

STACEY'S 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

Glaze:
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 350? 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

* Or, you can use half heavy cream and half water.

With granular Splenda:
Per 1/6 Recipe: 366 Calories; 31g Fat; 10g Protein; 21g Carbohydrate; 10g Dietary Fiber; 11g Net Carbs

With liquid Splenda:
Per 1/6 Recipe: 346 Calories; 31g Fat; 10g Protein; 16g Carbohydrate; 10g Dietary Fiber; 6g Net Carbs

With granular Splenda:
Per 1/9 Recipe: 244 Calories; 21g Fat; 7g Protein; 14g Carbohydrate; 7g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per 1/9 Recipe: 231 Calories; 21g Fat; 7g Protein; 11g Carbohydrate; 7g Dietary Fiber; 4g Net Carbs

Stacey posted this recipe as a bundt cake at Low Carb Friends. My friend, Nancy, cut the recipe in half and tweaked it a bit. Although it tastes ok, the peanut butter taste is kind of weak. Stacey did call for some peanut butter extract in place of part of the vanilla, so maybe that would perk the flavor up a little. As far as the glaze, I think it's a little too thin. I'd probably cut back on the cream to about a tablespoon or two and maybe add a little vanilla. The cake came out nice and moist with none of the typical Carbquik dryness. That's due to Nancy adding a bit more milk to the recipe. I'm not sure yet if I'd make this again without some further tweaking.

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