Post by Kris on May 3, 2011 16:57:54 GMT -5
*Ingredients:
One 18.25-oz. box moist-style devil's food cake mix
One 15-oz. can pure pumpkin (Libby's is best!)
1/4 cup creamy reduced-fat peanut butter, room temperature
1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)
Directions:
*Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
*In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
*In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
*Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
*Allow to cool, and then cut into 16 pieces. Enjoy!
One 18.25-oz. box moist-style devil's food cake mix
One 15-oz. can pure pumpkin (Libby's is best!)
1/4 cup creamy reduced-fat peanut butter, room temperature
1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)
Directions:
*Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
*In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
*In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
*Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
*Allow to cool, and then cut into 16 pieces. Enjoy!
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