Wacky Cake and Peanut Butter Icing

So, ya know how I said that you'd rarely see something healthy on this blog? Well, I lied. Ever since I decided to make a few substitutions in that banana bread, I've been obsessed with trying to do the same with other foods. I know, I would say I was sorry, but if you try this recipe you won't make me apologize, I promise! This is called wacky cake because it's seriously crazy how easy it is...you don't even have to use a mixing bowl! What? Yeah- you mix everything together right in the pan! I have managed to make it even "wackier" by making some simple substitutions that attribute to about 200 less calories per slice!! (the original has 271 and the modified version has 107) And guess what? IT TASTES EXACTLY LIKE A REGULAR, FULL FAT, FULL OF SUGAR CHOCOLATE CAKE!!! I adapted it from this original recipe.

I've said it before, I will say it again; I have a dessert problem. Actually I probably have an addiction to dessert. The first step is admitting it, right?! Well recipes like this could be my saving grace! 

We started Insanity this week. We are on day 3 and: so far, so good. Something about working my butt off and sweating during a work out makes me not wanna load my body up with crap directly after; makes sense, right? So we're trying to make a few healthier choices here in the Kugler household. With a few exceptions- like tonight, which is my hubby's birthday; and he has requested buttermilk fried chicken, mashed potatoes and gravy, and white chocolate cheese cake for dessert. I'm not even going to ask how many calories are in that meal! Guilty pleasures are just that :-)

This recipe yields about 16 servings: I used an 8x8 *glass* pan.

1 cup flour

1/2 cup stevia blend 

3 Tbsp cocoa powder

1 tsp baking soda

1 cup warm water

1/3 cup unsweetened applesauce

1 Tbsp white vinegar

1 tsp vanilla

1. Mix all the dry ingredients together in the pan.

2. Whisk in wet ingredients (the vinegar will react with the baking soda and fizz, this is normal).

3. Bake and 350 for 20-25 minutes.

4. Let cool and frost with peanut butter icing (see below).

*In the original recipe, the author warns not to use a metal cake pan as some have noticed a slight metal taste of the cake due to the reaction of the vinegar and baking soda in the pan*

Peanut Butter Frosting

1/2 cup peanut butter

1/4 cup unsweetened apple sauce

1-2 Tbsp nonfat milk

1/2 cup stevia blend

1. Melt the peanut butter slightly in either a sauce pan or in the microwave (be careful not to burn it).

2. Remove from heat and stir in applesauce.

3. Pour over sugar and stir.

4. Add milk as needed to desired texture.

5. Frost cake!

 

 The cake has a spongy texture and is really moist. Unlike most cakes, I think this cake is better served warm. If you're not worried about calories, you could add a big scoop of vanilla ice cream and that would be absolutely heavenly! If you want to double this recipe, it can easily be done!

Me and Griff shared a plate last night :-)

 

Enjoy!