Low Carb Chocolate Peanut Butter Cake

In a medium sized glass bowl, combine:
4 ounces cream cheese
2 TB butter
2 TB peanut butter powder
2 teaspoons water
Cook in microwave for 30 seconds.
Stir well.

Add:
2 eggs
1 tsp vanilla
1/4 cup Splenda
2 TB cocoa powder

Beat well (40 seconds by hand). Return to microwave and cook for 5 minutes at 50% power.

Slide knife around edge of cake. Flip over onto a plate, to remove. Slice into 4 pieces. Stack 2 pieces together to form a "layered cake". Eat it warm, plain, or cool and frost with sweetened whipped cream.

Total Carbs: 5
Serves 2