Ingredients:

1⁄2 cup cocoa powder (chocolate cake, batter)

2 cups flour (chocolate cake, batter)

3⁄4 cup fat-free margarine (chocolate cake, batter)

2 cups sugar (chocolate cake, batter)

1 teaspoon baking soda (chocolate cake, batter)

4 egg whites (chocolate cake, batter)

1⁄2 cup reduced-fat peanut butter (peanut butter, batter)

2 egg whites (peanut butter, batter)

1⁄2 cup flour (peanut butter, batter)

1⁄4 cup skim milk (peanut butter, batter)

1⁄2 teaspoon baking soda (peanut butter, batter)

1⁄2 cup sugar (splenda) (peanut butter, batter)

3 teaspoons fat-free margarine (peanut butter, batter)

Directions:

1. Preheat your oven to 350 degrees.

2. Chocolate cake batter. In a large bowl mix and sift flour and baking soda and set aside. In a separate bowl mix butter, sugar and the egg whites until the mixture becomes frothy. Begin to add the chocolate powder to the egg mixture slowly. Add the flour mixture to the batter and mix thoroughly. Pour in to greased 9 inch circular pan. Let stand in a warm area.

3. Peanut Butter Batter. Mix the flour and baking soda set aside. In a separate bowl combine the egg whites, splenda, and butter. Gradually add the peanut butter. (its way easier to do this with a mixture). Add mixture to the flour and slowly add the milk. When mixture is finished it should be pretty heavy and globby.

4. Take a large spoonful of the peanut batter and drop it on top of the chocolate cake. Make sure you spread the drops evenly until the peanut batter is gone. Take a knife and gently swirl it through the whole cake, while making a swirling effect.

5. Bake for about 45 minutes to an hour. Cake should form a brownie top and start to harden when finished.

Bon Appetit!