Wednesday, December 10, 2008

Double Peanut Butter Pound Cake

3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tablespoons butter, softened
1 cup Splenda blenda brown sugar
1 cup reduced fat peanut butter
1 cup fat free buttermilk
1 tbsp vanilla
1-1/2 cups Splenda blend sugar
5 eggs (I use liquid egg substitute)
1/3 cup apple sauce
1 cup peanut butter chips

Preheat oven to 325. Spray a bundt pan generously with cooking spray.

Sift together flour, baking powder, and baking soda. Set aside.

In mixing bowl combine butter, Splenda blend brown sugar, and peanut butter. Slowly add in buttermilk and vanilla. Next add eggs and applesauce. Then add in Splenda blend sugar. Slowly add flour mixture. Fold in peanut butter chips with a spatula.

Pour into prepared pan. Tap pan gently on counter to work out air bubbles. Bake 50 minutes or until cake tester inserted in the middle of the cake comes out clean. . Let cool 5 minutes in pan. Flip onto serving plate.