Chocolate Peanut Butter Swirl Cake
 
Cake
1 package (28.25 ounces) yellow cake mix
1 cup water
1/2 cup creamy peanut butter
3 eggs
3 squares (1 ounce each) semi-sweet chocolate for baking

Glaze
3 tablespoons creamy peanut butter
2-3 tablespoons milk
1 cup powdered sugar
3 tablespoons coarsely chopped peanuts
 
Preheat oven to 350�F. Spray a fluted pan with vegetable oil. For cake, place cake mix in bowl. In a small bowl, whisk water, peanut butter and eggs until well blended. Stir peanut butter mixture into cake mix. Mix 2 minutes or until well blended.

Pour half of batter (about 2 cups) into prepared pan. Melt chocolate in a small bowl  on HIGH 1 minute, stirring every 15 seconds or until melted and smooth. Stir into remaining batter.

Using a small scoop, drop chocolate batter onto batter in pan; swirl with a scraper. Bake 50-55 minutes or until cake tester inserted near center of cake comes out clean. Cool 15 minutes in pan. Carefully invert pan onto Stackable Cooling Rack to remove cake. Cool 30 minutes.

For glaze, whisk peanut butter and 2 tablespoons milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over cake.

Yield: 16 servings

Nutrients per serving: Calories 280, Total Fat 12 g, Sodium 280 mg, Fiber 2 g