Chocolate Peanut Butter Cake Roll

By ChrisPergament

Ingredients

• Cake:
• 1 box Betty Crocker SuperMoist milk chocolate cake mix
• 1/2 cup water
• 1/4 cup canola oil
• 6 eggs
• 2 Tbsp powdered sugar
• Buttercream:
• 1 cup crunchy peanut butter
• 1 cup butter, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 2 Tbsp whipping cream
• 1/2 to 3/4 cup chopped miniature chocolate-covered peanut butter cup candies, unwrapped
• Ganache:
• 1 bag milk chocolate chips
• 1 cup whipping cream

Preparation

Step 1

Heat oven to 350. Spray 15x10x1 pan with cooking spray. Line pan with parchment paper, spray paper.

In large bowl, beat all cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter in to pan.

Bake cake about 12 to 15 minutes or until firm when touched lightly in center.

Place clean dish towel on work surface; sprinkle 2 Tbsp powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack. Cool 30 minutes.


In large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 Tbsp cream a little at a time until a thick, creamy buttercream forms. Stir in chopped peanut butter cup candies. Set aside.


In 2 quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.

Carefully unroll cake; remove towel. Spread buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.

Pour ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.