Peanut Butter Pup Cake with Carob Frosting

Peanut Butter Pup Cake with Carob Frosting

For the cake

1 cup whole-wheat pastry flour
3 tablespoons nonfat dry milk powder
2 tablespoons chopped unsalted peanuts
1 teaspoon baking powder
1/4 cup honey
3 tablespoons creamy peanut butter
1 large egg white
1/2 cup water

For the frosting

4 ounces cream cheese, softened
2 tablespoons carob powder
1 teaspoon vanilla

To prepare the cake

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, dry milk powder, peanuts and baking powder.

In a small bowl, whisk together honey and peanut butter until creamy and smooth. Whisk in egg and water. Pour into the dry ingredients and stir until combined.

Evenly divide the batter between two 8" x 4" loaf pans coated with cooking spray, smoothing the tops with an off-set spatula. Place into the oven and bake until the tops spring back when lightly pressed in the center or a toothpick inserted into the center comes out clean, about 14 to 18 minutes. Remove and place pans on a wire rack to cool for 5 minutes. Turn cakes out onto a wire rack and let cool completely.

To prepare the frosting

In a small bowl, beat cream cheese until smooth. Sift in carob powder and add vanilla - mix until smooth. Frost as a layer cake using a little of the frosting in between the layers and using the rest on top, leaving the sides clean. Add extra chopped peanuts on top, if desired.

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