Low Carb Peanut Butter Cake with Chocolate Icing

Experimenting with regular recipes using low carb baking mix and Splenda and came across this deliciousness:

Cut into 12 servings, this is only 8 carbs per slice!

• CAKE:
• 6 tbsp unsalted butter, softened
• 1 large egg
• 1/3 cup creamy peanut butter
• 1 cup Splenda (granular for baking)
• 1 1/2 tsp vanilla extract
• 1/3 cup half & half
• 1 cup Bob's Red Mill Low Carb Bake Mix
• 1 tsp baking powder
• 
  
• ICING:
• 1/3 cup sugar free chocolate chips (Hershey's makes these!)
• 1 tbsp butter
• scant 1/4 cup half & half
• 1/2 cup Splenda granular
  

Preheat the oven to 350º. Grease and flour a 6-cup bundt pan or 8x8" (I buy the flour-infused cooking spray for baking). Cream the butter and egg together with an electric mixer. Add peanut butter and mix until smooth again. 

In a separate bowl, mix the Splenda, vanilla and milk; set aside. In yet another bowl, combine the baking powder and the baking mix.

Alternate adding the dry ingredients and milk mixture to the butter mix a little at a time, beating after each addition. When the batter is mixed well, spread in the pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown. Cool completely on a rack before putting on the glaze.

In a small bowl combine the chocolate chips, butter, heavy cream and Splenda. Microwave on MEDIUM for 15 seconds and stir. Nuke again for 15 seconds and stir. Repeat until all is melted and smooth when stirred. You want this thick so it does not run off the cake. I put mine in the fridge while the cake cooked and it turned out perfect. :)

Here's a screen shot of the nutrition facts: