Swerve Sweetener

Chocolate Cake

• 1 box Swerve Chocolate Cake Mix
• 3 large eggs
• ⅓ cup melted butter
• ⅓ cup water 
• 1 tbsp vanilla extract

Peanut Butter Frosting

• 3 ounces cream cheese, softened
• ¼ cup butter, softened
• ½ cup Swerve, Confectioner’s
• ½ cup creamy peanut butter
• ¼ cup heavy whipping cream, room temperature
• ½ tsp vanilla extract

Chocolate Ganache Swirl

• 1 ounce sugar-free dark chocolate, finely chopped
• 1 tsp butter

Chocolate Cake

1. Preheat oven to 350F and grease an 8-inch round baking pan well. Line the bottom with parchment paper and grease the parchment.
2. Prepare the cake according to the directions. Remove and let cool completely in the pan, then flip out onto a serving plate.

Peanut Butter Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth. Beat in the Swerve until well combined. Add the peanut butter and beat until smooth, then add the whipping cream and vanilla and beat until well combined.
2. If the frosting is overly thick, add a little more cream, 1 tbsp at a time, until a spreadable consistency is achieved. Spread the frosting over the top and sides of the cake.

Chocolate Ganache Swirl

1. In a small microwave safe bowl, combine the chopped chocolate and the butter. Heat on high in 30 second increments, stirring in between, until smooth.
2. Take a small plastic ziploc bag and cut off the very tip of one corner. Spoon the melted chocolate into the bag and seal shut. Starting from the center of the cake, carefully pipe the chocolate into a spiral, working out toward the edges of the cake.
3. While the chocolate swirl is still soft, take a toothpick and drag lines from the center of the cake to the edges to create a spider web.
4. With any remaining chocolate, pipe two circles of different sizes onto a piece of waxed paper. Fill in the circles. Pipe 8 bent legs. Refrigerate until firm, and then carefully peel the chocolate pieces off the paper. Place on the cake to create a spider.

Makes 12 servings.