Peanut Butter Choco Chip Cake ~ Post Swap by Claiming our Space

Hi Friends!
Have I got a treat for you today!  It's my first guest poster~ K of Claiming our Space! We are actually doing a post swap today so that we can meet each other's readers and share a yummy recipe. I know you'll welcome her with open arms and I hope you'll stop by and check out her fun blog too. Take it away, K!

Hi! I am K of Claiming Our Space and I am so excited to be blog post swapping with Nici here at Posed Perfection. Isn't her blog great?  She is one of my favorite new bloggers. 

D, my husband, and I are a couple of 40-somethings who are trying to turn an outdated and slightly bland 70s ranch into our forever home with paint (lots of paint), flooring (lots of flooring), thrift store finds and DIY projects so it shows our personalities.  We also are experimenting in the kitchen, getting our hands dirty in the gardening and the yard all the while trying not to fall over laughing at our silly dog, Willow.

Today I am sharing my Peanut Butter Choco Chip Cake.  Sometimes misreading a recipe turns out great. This is one of those times. 

I had a large summer squash hanging out in our CSA basket and just wasn't up for another stir-fry or roasted veggie dish.  I was craving something sweet.  That's when it hit me, on one of the Tout It Tuesday linky parties, A Little Nosh had linked up a recipe that looked like it would fit the bill.

I gathered up my ingredients and started to mix everything together when disaster struck! Or rather my apparent inability to follow a recipe while trying to read emails on my phone and put together the week's menu plan struck.  I had doubled the amount of agave nectar. Of course, I only noticed when the batter was way too soupy (even if it smelled a-freaking-mazing!)

Whoops! I would like to say that this is an unusual occurrence but, sadly, that isn't the case.  Note to self: stop trying to multi-task when baking.

Since I didn't want to waste this fabulous smelling concoction that I had mixed together, it was time to get creative.  Result? The recipe was no longer flourless.  I added more squash along with more peanut butter plus I doubled the cocoa and finally sprinkled choco chips on top. (can you have too much chocolate?)

  • 1-16 oz jar peanut butter (I used Smucker's natural peanut butter)
  • 2 cup of grated squash (I used the medium hole side of my box grater)
  • 2/3 cup of agave nectar
  • 1 egg
  • 1 tsp of vanilla
  • 1 c flour
  • 1 tsp of baking soda
  • 1/4 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 1/2 t salt
  • 4 Tbsp of dark cocoa powder
  • 1 cup semi-sweet chocolate chips + 1/4 cup to sprinkle on top
  • Preheat oven to 350 degrees.
  • Combine all the ingredients into a large bowl and mix everything together.
  • Pour into a greased 9×9 baking pan.
  • Sprinkle chocolate chips on top
  • Bake for 40-50 minutes, or until a toothpick comes out clean.
I brought the cake to work and a number of people came back for seconds. I had to move it to our floor's little kitchenette since I was tempted to have a third piece. Yup, I ate two pieces before lunch, it was that good.

I love it when an disaster, with a little tweaking and some additional ingredients, turns out delicious!

Nici, thanks so much for letting me share my "mistake" with all your readers!

Don't forget to stop by to check out Nici's post on Claiming Our Space. I would love it if you would stay a while and maybe even become a follower!

1 comment:

  1. Fabulous! You both definitely shared some AWESOME recipes. Thanks for introducing me to K of Claiming Space! XO, Aimee


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