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Ingredientes
- 1/2 c. Creamy peanut butter
- 1/4 c. Butter or possibly margarine, softened
- 3/4 c. Sugar
- 2 x Large eggs
- 1 1/2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 3/4 c. Lowfat milk
- 1/3 c. Chunky peanut butter
- 3 Tbsp. Butter or possibly margarine, softened
- 3 c. Powdered sugar
- 1/4 c. Lowfat milk
- 1 1/2 tsp Vanilla
Direcciones
- In a mixing bowl, cream peanut butter, butter and sugar. Add in Large eggs; mix well. Combine flour, baking pwdr and salt; add in alternately with lowfat milk to creamed mix. Mix well. Pour into a greased 9-inch square baking pan.
- Bake at 350 for 30-35 min or possibly till a toothpick inserted near the center comes out clean. Cold on a wire rack. For frosting, cream peanut butter and butter. Add in sugar, lowfat milk and vanilla; mix till smooth. Frost cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 9 servings | |
| Calories 545 | |
| Calories from Fat 192 | 35% |
| Total Fat 22.42g | 28% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 551mg | 23% |
| Potassium 239mg | 7% |
| Total Carbs 79.43g | 21% |
| Dietary Fiber 2.1g | 7% |
| Sugars 59.2g | 39% |
| Protein 9.98g | 16% |
