Peanut Butter Swirl Cake

Cooking spray
1 tablespoon all purpose flour
1/2 cup reduced calorie stick margarine, softened
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla
3 large egg whites
1 large egg
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced fat creamy peanut butter


Preheat oven to 350 degree f. Coat a 9-inch square baking pan with cooking spray; dust with 1-tablespoon flour. Set aside. Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add dry ingredients to creamed mixture. Reserve 1 1/2 cups of batter. Pour remaining batter into a bowl. Stir cocoa into reserved batter; stir peanut butter into remaining batter. Spoon cocoa batter alternately with peanut butter batter into prepared pan. Swirl together using the tip of a knife. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.