Cocoa Cake #Recipe for Dessert Lovers and #Foodies

My last blog post brought you a dozen or so snacks under 100 calories. Today, I present a decadent cocoa cake that is moist, delicious—and I’m sure—full of calories! Am I going to apologize? Absolutely not! Because that’s how I roll. :)

Moist Cocoa Cake with Peanut Butter Drizzle

For the cake:

2 cups all purpose flour

1 1/2 cups sugar

2/3 cup cocoa

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups buttermilk

1/2 cup vegetable oil

3 eggs

1 teaspoon vanilla

1.      Preheat oven to 350º F. Lightly coat a 13” x 9” baking pan with cooking spray.

2.    Beat all ingredients in a large mixing bowl until combined. Do not over beat.

3.    Pour batter into prepared pan and spread evenly. Tap pan lightly on counter to remove any air bubbles.

4.    Bake 35-40 minutes or until a wooden pick inserted in center comes out clean.

5.     Cool before serving.

For the topping:

1/2 cup PB2

2 Tablespoons water

2 Tablespoon honey

1.      Mix together the PB2, the water, and the honey until smooth.

2.    Drizzle over cake slices.

Note: PB2 is powered peanut butter, a great product that has 85% less fat than regular peanut butter. You can find it in your grocery store or purchase it on Amazon. If PB2 doesn’t interest you, simply measure out a half cup of your favorite peanut butter and thin it with 2 tablespoons honey.

I hope you enjoy this delicious cake!

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