- 1 (16-oz.) sugar-free chocolate cake mix
- 1 ¼ c. water
- 3 eggs
- 1/3 c. canola oil
- 2/3 c. all-natural creamy peanut butter, warmed and divided
- 1 c. unwrapped sugar-free mini peanut butter cups, cut into fourths
- Sugar-free vanilla ice-cream
Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray.
Microwave peanut butter on LOW about 2 minutes or until pourable.
Combine cake mix, water, eggs, oil and 1/3 cup peanut butter in large bowl; beat 1 to 2 minutes or until well blended.
Spread batter in prepared pan. Drizzle with remaining 1/3 cup peanut butter; sprinkle with peanut butter cups. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 15minutes.
Serve warm with a scoop of sugar-free vanilla ice-cream.