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Peanut Butter and Jelly Snack Cake

Name: Peanut Butter and Jelly Snack Cake
Prep time: 15 min
Total time: 55 min
Cuisine: Appetizers & Snacks, Cakes, Diabetes-Friendly Recipes
Ingredients: 2 ⅓ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; ⅛ teaspoon kosher salt; 1 cup Splenda® Granulated Sweetener; ½ cup canola oil; 1 cup unsweetened natural peanut butter, divided; 3 large eggs; ½ teaspoon pure vanilla extract; 1 cup fat-free milk; ½ cup sugar-free blackberry jam

Makes 20 servings Calories 210 Prep Time 15 minutes Total Time 55 minutes Made with Splenda® Original Sweetener

Ingredients

2 ⅓ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

⅛ teaspoon kosher salt

1 cup Splenda® Granulated Sweetener

½ cup canola oil

1 cup unsweetened natural peanut butter, divided

3 large eggs

½ teaspoon pure vanilla extract

1 cup fat-free milk

½ cup sugar-free blackberry jam

Nutrition Info Per Serving

Serving Size: 1 slice snack cake

Calories	210
Total Fat	14g
Saturated Fat	2g
Cholesterol	30mg
Sodium	220mg
Total Carbs	18g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	6g

Instructions

Preheat oven to 350°F and grease a 13” x 9” baking pan with nonstick cooking spray. Line baking pan with parchment paper sling, pushing parchment into corners and up sides of pan. In a large bowl, sift flour, baking powder, baking soda and salt together until combined.
In a separate large bowl, whisk sweetener, oil, ½ cup peanut butter, eggs and vanilla together until smooth. Add flour mixture and milk in 2 alternating batches, beating well between each addition, until just combined. Pour batter into prepared pan.
Dollop remaining peanut butter and jam on top of batter and gently swirl together with a butter knife or rubber spatula.
Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Let cool on wire rack for 1 hour before slicing and serving.