For the cake you will need:
5 tbs. softened unsalted butter
2 large eggs *
1 cup low-fat buttermilk or low-fat yogurt
Preheat oven to 350°. Lightly oil a 9-inch round cake pan or an 8-inch
square pan. Beat butter until fluffy. Add cake mix and beat until crumbly.
Add eggs and beat. Beat in buttermilk or yogurt. Spoon into prepared pan.
Bake 40-45 minutes. Cool 10 min. in pan. Turn onto rack and cool
completely. Frost and serve. Yield: 10 servings
For Lactose-Free version:
Replace butter with oil and use water in place of buttermilk. Beat all
ingredients together. Batter will be runny. Pour into prepared pan and
bake 30 minutes.
*For egg-free version
Replace eggs with ½ cup soft silken tofu and add 1 tsp. baking powder
plus 1 tsp gluten-free vanilla. Bake 30 min.
Peanut Butter Cup Frosting
1 cup smooth peanut butter
4 oz low-fat cream cheese
½ cup milk
1½ tsp vanilla
2 cups confectioner’s sugar (more for stiffer frosting)
2 layers of Decadent Chocolate Cake
½ cup (about 6) chocolate covered peanut butter cups, crumbled.
Beat first five ingredients together until smooth and fluffy. Frost chocolate
cake layers. Sprinkle with peanut butter cups. Refrigerate until time to