Name: Peanut Butter-Chocolate Cake Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 package chocolate cake mix (regular size) -; 6 large eggs -; 2/3 cup water -; 1/4 cup canola oil -; Filling: -; 1-3/4 cups half-and-half cream -; 1 package (3.4 ounces) instant vanilla pudding mix -; 3/4 cup chunky peanut butter -; 1 carton (8 ounces) frozen whipped topping, thawed -; 1/2 cup miniature semisweet chocolate chips -; Baking cocoa, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter-Chocolate Cake Rolls

1. 1 package chocolate cake mix (regular size) -

2. 6 large eggs -

3. 2/3 cup water -

4. 1/4 cup canola oil -

5. Filling: -

6. 1-3/4 cups half-and-half cream -

7. 1 package (3.4 ounces) instant vanilla pudding mix -

8. 3/4 cup chunky peanut butter -

9. 1 carton (8 ounces) frozen whipped topping, thawed -

10. 1/2 cup miniature semisweet chocolate chips -

11. Baking cocoa, optional -

How to cook deliciously - Peanut Butter-Chocolate Cake Rolls

1. Stage

Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment.

2. Stage

In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.

3. Stage

Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks.

4. Stage

In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.