PEANUT BUTTER CUP CAKE ROLL

Peanut butter cup cake roll is the perfect cake for peanut butter and chocolate lovers. This easy cake roll recipe is rich chocolate cake filled with creamy peanut butter filling. It’s topped with chocolate ganache and covered in peanut butter cups!

WHY did it take me so long to make a peanut butter cake roll??!!

Basically, this is the BEST CAKE ROLL EVER.

Thanksgiving is on Thursday. (EEK!) Are you ready? I most certainly am not. I’ve still got work to do, groceries to buy, and I’m having a bunch of the Sacramento bloggers over for a party tomorrow. But while I am stressing over Thanksgiving dinner, I’m not worried about dessert. This bad boy is in the freezer, just waiting to be attacked with forks.

Last week I told Mel I wanted to make a how to make a cake roll video. I was trying to decide what flavor cake roll to make and he was all, “Duh. Peanut butter!”

Ingredients
For the Cake

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

For the Filling & Topping:

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

Instructions

1. Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
3. ...............................

for full recipes please see : www.crazyforcrust.com

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