Peanut Butter Cup Cake Roll

Peanut Butter Cup Cake Roll

Prepared with Betty Crocker's Super Moist Milk Chocolate Cake Mix, each slice of our chocolate and peanut butter bread is topped with rich and crisp peanut butter butter cream.

INGREDIENTS

FOR THE CAKE

• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 3 large eggs
• 2 teaspoons brewed coffee or water
• Powdered sugar to aid in rolling

FOR THE FILLING & TOPPING:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/3 cup peanut butter
• 2 ounces cream cheese softened
• 4 tablespoons + 2/3 cup heavy whipping cream
• 7 regular size Reese’s peanut butter cups chopped (about 1 cup chopped)

INSTRUCTIONS

First, Prepare the cake: Preheat the oven to 350 ° F. Line a sheet of glossy paper in a baking tin (10x15 ") and spray with a cooking spray (I like to use the aerosol flour).

Then, Beat the eggs at high speed for 3 minutes, until they are frothy and dark yellow. Stir in sugar, coffee or water and vanilla extract. Stir in cocoa, salt and baking powder and stir in the flour. Just mix until mixed.

Spread in the prepared pan. The dough will be very thin and you will need to use a wooden spoon or spatula to spread it to all corners of the pan. Bake for 10-15 minutes. You'll know it's done, because if you push the top slightly with your fingertips, it will bounce slightly.

While baking the cake, place a clean towel over a large work surface. Sprinkle generously with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over the paper towel sprinkled with powdered sugar. Remove the aluminum foil carefully.

Working at the short end, fold the edge of the napkin over the cake. Roll tightly, wrap the cake in the towel. Let cool completely for at least an hour (or you can wrap it up and let it cool overnight).

Prepare the filling: beat the cream cheese and peanut butter with a hand mixer until smooth. Stir in the powdered sugar until you have a crumbly texture, then add the vanilla and 2 tablespoons thick whipped cream. Mix until smooth and spreadable, adding up to 2 extra tablespoons thick whipped cream. Stir in 1/2 cup chopped peanut butter cups.

Assemble the cake: Carefully unroll the cooled cake, then spread the filling over the cake, leaving 1 inch (1 inch) without filling at both ends. Re-roll cake, draining any liner that spills as you roll. Cover with plastic wrap and refrigerate at least one hour before frosting.

Prepare the filling: place the chocolate chips and 2/3 cup whipped cream in a microwaveable bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Cool for about 20 minutes or freeze for 10 minutes, until the consistency is thick and flowing.

Place the bread on a rack placed on a cookie sheet. Pour the ganache evenly over the cake. Cover remaining chopped peanut butter cups. Cool until together. Slice and serve.

Can be stored, wrapped in plastic, refrigerated for 24 hours before serving. Happy Cooking Time.