Chocolate Peanut Butter Crunch Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Peanut Butter Crunch Cake
Categories: Cakes, Chocolate
Yield: 8 servings

Chocolate peanut butter
-swirl:
1 c Semi sweet chocolate chips -
-- melted
1/4 c Peanut butter
Crumbs:
1 1/2 c Unbleached flour
1 c Brown sugar; packed
1 Margarine; softened
1/2 c Peanut butter
Cake:
2 Egg whites; whipped
1/2 c Skim milk; room temp
1 ts Vanilla
1/2 ts Baking powder
1/2 ts Baking soda

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven to 350. Prepare a 8" square baking pan with
cooking spray and flour. To prepare chocolate peanut
butter swirl, melt the chocolate chips and peanut butter in
a small saucepan over low heat, stirring often until
smooth. Remove from the heat; let cool while preparing the
crumbs and batter. To prepare crumbs, combine the flour,
brown sugar, margarine, and peanut butter in a mixing bowl
until the mixture forms crumbs. Remove 3/4 cup (tightly
packed) of the mixture and set aside.
To prepare cake, add egg whites, milk, vanilla, baking
powder, and baking soda to the remaining crumbs in the
mixing bowl until thoroughly moistened. Spread half of the
batter in the prepared pan; gently streak half of the
chocolate peanut butter mixture over the top. Repeat with
the remaining batter and chocolate peanut butter mixture.
Scatter the reserved crumbs over the top, pressing them in
gently so they adhere to the batter. Bake for about 50
minutes or until crumbs and top of the cake are firm.
Cover the pan loosely with aluminum foil, if the cake is
getting too dark during baking, loosely cover it with a
piece of aluminum foil. Let the cake cool in the pan on a
wire rack for 15 minutes. Loosen around the sides of the
pan, then carefully invert onto the rack and turn
right-side-up. Cool completely before serving.

-----