Saturday, November 12, 2011

Chocolate Peanut Butter Cake Roll

This is borrowed from a blog I stumbled across! I made it for dessert once and now it will be a "go to" dessert for us!  Thanks to  ....  a great blog site!  So here it is....with one minor change.

Chocolate Peanut Butter Cake Roll
4 eggs at room temperature
3/4 c cake flour
1/4 c dark cocoa powder
1 tsp baking soda
1/4 tsp salt
3/4 c sugar
6 TBL vegetable oil
1/2 tsp vanilla

Preheat oven to 350*.  Line 10X15 pan with parchment paper and spray well with non-stick spray.
In large bowl, beat the eggs until double in volume....about 4 minutes.
In the meantime, sift together the cake flour, cocoa powder, baking soda and salt.  Set aside.
Slowly add the sugar into the eggs.  Whip until well incorporated....about 2 minutes.  Add the oil and vanilla and mix again.  Then add the dry ingredients and mix well again.
Pour into prepared pan and bake 10 - 12 minutes, until cake springs back when touched lightly.
Remove from oven and cool on a wire rack for 10 minutes.  In the meantime, prepare the filling.

8 oz. cream cheese, room temperature
1 1/2 sticks butter, room temperature
3 c powdered sugar
3/4 c smooth peanut butter
1 TBL vanilla
10 miniature size peanut butter cups, finely chopped

Put all ingredients except the peanut butter cups into a food processor.  Process for 20 - 25 seconds.  Scrape down the sides and process for another 10 seconds.  (Now how easy is that!!!)  Reserve about 1/2 c for garnish if desired.
Spread filling on a slightly warm cake,  leaving about 1 inch edge all the way around.  Sprinkle the chopped peanut butter cups on the filling.  Roll up lengthwise, using  parchment paper to help roll as tightly as possible.  Carefully place the cake on a platter, seam side down, and freeze for 20 - 30 minutes or put in refrig over night.  When ready to serve, garnish with reserved filling and a peanut butter cup!!

This filling recipe can also be used for a wonderful icing!!!

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