While making this Chocolate Peanut Butter Chip Ring yesterday, I glanced out my kitchen window and noticed that we had a visitor. This visitor didn’t knock on my door and come in for a piece of cake…rather, it just stood happily out in the back yard, munching on twigs.
Here is a picture of my afternoon visitor. (a.k.a. Alaska Moose)
Chocolate Peanut Butter Chip Ring
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup baking cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 3 eggs)
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup peanut butter chips
Preheat oven to 350 degrees. Grease and flour a 6 or 8 cup fluted tube pan.
In large bowl, stir together flour, sugar, brown sugar, baking cocoa, baking soda and salt.
In a small bowl, beat egg substitute, oil and vanilla. Add to flour mixture.
Stir mixture with a spoon until well blended. Fold in peanut butter chips.
Pour batter into prepared pan.
Bake for 45-50 minutes, or until toothpick inserted in center comes out clean. Cool for 30 minutes.
Remove from pan to serving plate. Spoon Peanut Butter Drizzle over top, if desired.
Peanut Butter Drizzle
1 tablespoon butter
1/4 cup peanut butter chips
Place butter and chips in microwave safe bowl. Microwave for 15 seconds.
Remove from microwave and stir until all chips have melted and mixture is well combined.
Drizzle over cake.