CHOCOLATE-DRIZZLED PEANUT BUTTER CAKE

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/4 cup peanut butter

3 tbsp canola oil

1/3 cup Splenda granular

1/4 cup packed Splenda Brown Sugar blend

1 large egg

3/4 cup buttermilk

1 tsp vanilla

1/4 cup sugar-free chocolate chips

Preheat oven to 350 degrees.  Coat an 8-inch square baking pan with nonstick cooking spray and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt; mix together well.  Set aside.

In a medium mixer bowl, combine the peanut butter and oil; beat at medium speed until smooth.  Beat in the Splenda granular and the Splenda Brown Sugar Blend until blended.  Beat in the egg.

Alternately add the flour mixture and the buttermilk to the peanut butter mixture, beginning and ending with the flour mixture.  Beat well after each addition.  Beat in the vanilla.

Spoon the batter into the prepared pan and smooth the top.  Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove from the pan and allow to cool completely on the wire rack.

Melt the chocolate in the microwave until smooth when stirred.  Drizzle over the cake.

Yield: 9 servings