Decadent, Delicious, Moist, and just the right amount of peanut butter. These just could not have been any better !!
235 calories per serving
1 package super moist yellow cake mix
1 ½ c water
¼ c vegetable oil
¾ c creamy peanut butter
1 tub ready to spread chocolate frosting
¼ c creamy peanut butter
1/3 c chopped peanuts
Heat oven to 350 degrees . Line muffin cups with paper liners. Beat cake mix, water, oil, eggs and ¾ c peanut butter on low 30 seconds and then on medium 2 minutes. Fill cups 2/3 full with batter and bake 20-25 minutes. Cool completely. Stir together frosting and ¼ c peanut butter and frost cupcakes. Sprinkle with peanuts.
Take an already rich pound cake and add a sour cream mocha frosting – then get your forks ready !
279 calories per serving
10 oz. frozen low fat Sara Lee pound cake
1 t instant coffee powder
1 t hot water
8 oz. light sour cream
1 c semisweet chocolate chips, melted
Let cake thaw a bit and cut into 3 horizontal layers. Combine coffee and water and stir to dissolve the coffee, then add sour cream and whisk well. Gradually add melted chocolate and stir until all smooth. Place the bottom slice of cake on a platter and spread 1/4 c of chocolate mix over the cake. Cover with the next layer and repeat, and then do it once more ending with a layer of chocolate on the top. Spread this layer evenly over the top and sides of the cake. Refrigerate 30 minutes or more.