Chocolate-Peanut Butter Cake Roll
Ingredients
- 1 (15.25-oz) pkg chocolate fudge cake mix
- 6 large eggs
- ⅔ cup brewed coffee
- ¼ cup canola oil
- 1 Tbsp vanilla extract
- 2 Tbsp powdered sugar
- 1¾ cups heavy cream
- 1 (3.4-oz) pkg instant vanilla pudding mix
- ¾ cup peanut butter
- 1 (8-oz) carton frozen whipped topping, thawed
- ½ cup chopped miniature peanut butter chocolate candies
- Unsweetened baking cocoa
Instructions
- Preheat oven to 350°F. Line 2 greased 15- x -10-inch pans with parchment paper.
- Combine cake mix, eggs, coffee, oil, and vanilla in a large bowl; beat on high speed until smooth. Divide batter between prepared pans.
- Bake 12 to 14 minutes or until cakes spring back when lightly touched; cool 5 minutes.
- Invert each cake onto a kitchen towel lightly dusted with powdered sugar. Gently peel off parchment. Roll up each cake in towel jelly-roll style, starting with a short side. Cool completely on wire racks.
- Meanwhile, whisk cream and pudding mix in a small bowl until thickened; whisk in peanut butter. Fold in whipped topping and candies. Unroll cakes; spread half of filling over each cake to within ½-inch of edges.
- Roll up cakes again without towels. Place each cake roll on a platter, seam side down. Chill, covered, at least 3 hours before serving. Sprinkle with cocoa, if desired.
Nutritional Information
| Main | Total | |
| Servings | 16 | |
| Calories |
456
|
456
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 9 | 9 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 469 | 469 |
| T. Sugs (g) | 28 | 28 |
| A. Sugs (g) | 26 | 26 |
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