1/4 cup butter, softened
1 cup sugar
1 egg
2 egg whites
1/2 cup peanut butter chips, melted and cooled
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups buttermilk
Peanut Butter Frosting:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup peanut butter chips, melted and cooled
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners’ sugar
Unsalted peanuts, optional
Preheat oven to 350 degrees
1. Coat two 9-in. round baking pans with cooking spray and line with waxed paper. Coat the paper with cooking spray and dust with flour; set aside.
2. In a large bowl, beat butter and sugar until crumbly. Beat in the egg, egg whites, melted chips, applesauce and vanilla. Combine the flour, baking soda, baking powder and salt; add to peanut butter mixture alternately with buttermilk.
3. Pour into prepared pans. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a small bowl, beat cream cheese, melted chips, vanilla and salt until light and fluffy. Beat in confectioners’ sugar until smooth. Spread between layers and over top and sides of cake. Garnish with peanuts if desired. Store in the refrigerator.
