Sunday, March 26, 2017

Peanut Butter Fudge Cake








     You've heard me rave about my Blog Bestie Andrea from Protein Cakery, that chic is a genius!!!  Not sure how she does it all, but I'm fine to ride her coat tails from recipe ideas to shopping her online store of Cookie, Cake and Bread Mixes (shop.proteincakery.com).  Her Double Chocolate Protein Cookie Mix pulls double duty, it's great as cookies not to mention FROSTING!!!...yes FROSTING!  Check out my recipe for this over the top creation.  Each of the 8 slices are only 275 calories, 6g net carbs and 20g protein.  This may be my best one yet, I even impressed myself!  ;)



Ingredients for 8 slices~
1/4 cup Nutiva Buttery Coconut Oil, melted
2 Extra Large Eggs
1 scoop Quest Peanut Butter Protein Powder
7oz 2% Fage Greek Yogurt
1/2 cup Betterbody Foods Peanut Butter Powder
1/2 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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6oz reduced fat Cream Cheese, softened
Andrea's Protein Cakery Double Chocolate Protein Cookie Mix (shop.proteincakery.com)
1/2 cup Swerve Confectioners Erythritol
2 Tablespoons 30 cal/cup Almond Milk
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2 Tablespoons Betterbody Foods Peanut Butter Powder
1 Tablespoon 30 cal/cup Almond Milk
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1 Quest Cravings Peanut Butter Cup, sliced into crumbles

     Mix first set of ingredients, bake in Pam sprayed and parchment lined 9'' cake pan at 350 for 35 minutes.  Remove, cool, and cut in half lengthwise.  Meanwhile, mix second set of ingredients til smooth and frost each layer, then stack.  Mix third set of ingredients, add to baggie, snip corner and drizzle over Cake, then top with Peanut Butter Cup crumbles.  Store in fridge.  Enjoy  ;)

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