---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Peanut Butter Crunch Cake
  Categories: Cakes, Chocolate
       Yield: 8 servings
            Chocolate peanut butter
       1 c  Semi sweet chocolate chips -
            -- melted
     1/4 c  Peanut butter
   1 1/2 c  Unbleached flour
       1 c  Brown sugar; packed
       1    Margarine; softened
     1/2 c  Peanut butter
       2    Egg whites; whipped
     1/2 c  Skim milk; room temp
       1 ts Vanilla
     1/2 ts Baking powder
     1/2 ts Baking soda
   Recipe by: Anita A. Matejka
   Preparation Time: 0:15
   Preheat oven to 350.  Prepare a 8 square baking pan with
   cooking spray and flour.  To prepare chocolate peanut
   butter swirl, melt the chocolate chips and peanut butter in
   a small saucepan over low heat, stirring often until
   smooth.  Remove from the heat; let cool while preparing the
   crumbs and batter.  To prepare crumbs, combine the flour,
   brown sugar, margarine, and peanut butter in a mixing bowl
   until the mixture forms crumbs.  Remove 3/4 cup (tightly
   packed) of the mixture and set aside.
   To prepare cake, add egg whites, milk, vanilla, baking
   powder, and baking soda to the remaining crumbs in the
   mixing bowl until thoroughly moistened.  Spread half of the
   batter in the prepared pan; gently streak half of the
   chocolate peanut butter mixture over the top.  Repeat with
   the remaining batter and chocolate peanut butter mixture.
   Scatter the reserved crumbs over the top, pressing them in
   gently so they adhere to the batter.  Bake for about 50
   minutes or until crumbs and top of the cake are firm.
   Cover the pan loosely with aluminum foil, if the cake is
   getting too dark during baking, loosely cover it with a
   piece of aluminum foil.  Let the cake cool in the pan on a
   wire rack for 15 minutes.  Loosen around the sides of the
   pan, then carefully invert onto the rack and turn
   right-side-up.  Cool completely before serving.