PEANUT BUTTER BROWNIE CAKE

As I have said repeatedly, when you are asked to bring a dish take the dessert. Then you know there is a dessert you can eat, and you aren't tempted to eat the whole thing at home!

1 box (12.35 oz) Reduced Sugar Chocolate Fudge Brownie Mix (I use sugar-free brownie mix)
1/3 cup coconut or olive oil
3 tbsp water
1 large egg
3/4 tsp almond extract
1 cup crunchy peanut butter
1/2 cup chopped peanuts
1 jar (11 3/4 oz) Sugar-Free Hot Fudge Topping

Preheat oven to 350 degrees.
Spray an 8-inch round cake pan with nonstick cooking spray. Set aside.

Prepare brownie mix as directed on the box using the oil, water, and egg listed above. Stir in almond extract and peanut butter until well blended.

Pour batter into the prepared pan and spread evenly. Bake 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan. Place cooled cake on a serving platter.

Just before serving, stir the Hot Fudge Topping until smooth. Spread over the cake top and sides. Using a frosting spatula, make swirl designs on the top for a pretty presentation.

Note: If you have them available, a few fresh berries or mint leaves in the center of the cake makes a very pretty presentation.

Note: File Photo of this recipe.