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Fit-lato Chocolate, Hazelnut Cake with Peanut Butter Frosting

Fit-lato Chocolate, Hazelnut Cake with Peanut Butter Frosting

Chocolate Peanut Butter Cake

Cake Ingredients:

  • 2 x 340g Coles Chocolate Cake Mix
  • 160g Coles table spread, melted
  • 160g egg whites (or 3 eggs)
  • 400g Fitlato flavour of choice, melted
  • 60g Coles cocoa powder
  • 100g hot water

Icing ingredients:

  • 100g Coles smooth peanut butter
  • 100g Coles table spread (or butter)
  • 20g almond milk
  • 10g coconut oil, melted
  • 220g Coles icing sugar


  • Pre-heat oven to 170C
  • In an electric mixer, beat eggs, table spread and melted @fitlato ice cream until smooth
  • Add cake mixes and cocoa powder
  • Mix on medium high speed for 2-3 min until well combined
  • Add hot water slowly and mix on medium speed for 1-2 min until well combined
  • Pour into 2 lined 20cm cake tins and bake for ~45min
  • Allow to cakes to cool in tins for 10-15 min before removing from tin and allowing to cool completely on cooling rack
  • To make icing, beat in electric mixer butter and peanut butter until light and fluffy
  • Add coconut oil and almond milk and beat until smooth
  • Gradually add in icing sugar and beat until smooth. Scrape sides of mixer as necessary
  • Generously apply icing between cake layers and on top of cake
  • To store, keep in a cool place in an air tight container or in the fridge


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