

CHERI DISHES
RECIPES, REVIEWS & SERVICES

Chocolate Cake w/Peanut Butter & Chocolate Glaze (diabetic, low cal, GF)
9 x 13
1 1/2 cups flour*
1/3 cup baking cocoa
1 tsp. baking soda
1 tsp. baking powder
1/4 cup canola oil
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup buttermilk
1/2 cup crunchy peanut butter
Glaze:
1 Tbsp. butter, melted
1 Tbsp. baking cocoa
1/3 cup powdered sugar
1/2 tsp. vanilla
1 Tbsp. boiling water
Preheat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda and baking powder. In a large bowl, blend the oil and sugar. Add the eggs and vanilla and beat until creamy. Add the flour mixture alternating with the buttermilk, mixing well.
Pour into a 9 x 13 that’s been coated with non-stick spray. Bake 20-25 minutes—just don’t over bake—test for doneness with a toothpick.
While the cake is cooling, heat the peanut butter for 10 seconds in the microwave and spread on the cake in a thin layer. In a small bowl, combine the glaze ingredients and drizzle over the peanut butter layer. Cool before slicing.
* Substitute Bob’s 1-to-1 GF flour
**Adapted from Holly Clegg’s, Trim & Terrific Diabetic Cooking
