Recipe By :
Serving Size : 12 Preparation Time :0:40
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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*CAKE*
1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain lowfat yogurt
1/2 cup vegetable oil
2 large eggs
*PEANUT BUTTER MOUSSE*
1 cup heavy cream
3/4 cup peanut butter chips
1 teaspoon vanilla extract
*GLAZE*
1/2 cup heavy cream
1 tablespoon butter or margarine
1 tablespoon sugar
2/3 cup semisweet chocolate chips
10 peanut butter cups, mini -- for garnish
Heat oven to 350 F. Lightly grease an 8 inch square baking pan. CAKE:
Mix flour, sugar, cocoa, baking soda and salt in a medium size bowl.
Add yogurt, oil and eggs and whisk until well blended. Scrape into
prepared pan. Bake 40 minutes or until pick inserted in center comes
out clean. Cool in pan on wire rack 15 minutes, then turn out on rack
and cool completely. MOUSSE: While cake bakes, put 1/3 cup of the
cream and the peanut butter chips in a small saucepan. Stir over low
heat, until chips melt and mixture is smooth. Remove from heat, stir in
vanilla and let cool 20 to 25 minutes. Beat remaining 2/3 cup cream in
a small bowl with electric mixer just until soft mounds form when
beaters are lifted. (Don't overbeat or mousse won't be smooth.) Gently
stir about 1/3 of the whipped cream into peanut butter mixture until
blended. Then add peanut butter mixture to remaining whipped cream and
gently stir until blended and not streaks remain. Cut cake in 2 layers,
using a long serrated knfie. Place 1 layer on serving plate and spread
with mousse. Top with remaining cake layer. Refrigerate while
preparing glaze. GLAZE: Stir cream, butter and sugar in a small
saucepan over medium-high heat until sugar dissolves. Bring to a boil
and add chips. Remove from heat; let stand 5 minutes, then stir until
smooth. Pour glaze over top of cake and gently spread to edges, letting
glaze drip down sides. Refrigerate at least 2 hours until set, or up to
1 day. Before serving, garnish with halved peanut butter cups.
Calories 445; 28 g fat Exchanges 2 starch, 1 fruit, 5 - 1/2 fat.
