Subj : Chocolate Roll Cake With
To : All
From : Mojo
Date : Tue Apr 19 2016 11:33 pm
Chocolate Roll Cake With Peanut Butter Buttercream Frosting
Ingredients
Cake:
1 box milk chocolate cake mix
1/2 cup water
1/4 cup vegetable oil
6 eggs
2 tablespoons powdered sugar
Caramel sauce and chopped dry-roasted peanuts, for topping
Banana Filling:
1 ripe (not overripe) banana
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon lemon juice
1/2 teaspoon vanilla
Pinch salt
2 1/2 cups powdered sugar
Peanut Butter Buttercream:
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon vanilla
1/2 cup powdered sugar
Directions
1. Preheat oven to 350�F. Spray a 15x10x1-inch jelly roll pan with cooking or
baking spray. Line with parchment paper and spray paper with cooking or baking
spray. Place paper baking cup in each of 8 regular-size muffin cups (to use
with the excess cake mix).
2. In a large bowl, beat cake mix, water, oil and eggs on medium speed until
well combined. Pour 2 1/2 cups of batter into prepared baking pan; divide
remaining batter evenly into muffin cups.
3. Bake cake 12 to 15 minutes (cupcakes 14 to 16 minutes) until firm when
lightly touched in center. Cool cupcakes completely; freeze for a future use.
4. Unroll a clean kitchen towel on a large surface; sprinkle with 2 tablespoons
powdered sugar. Carefully invert warm cake onto towel; remove parchment paper.
Roll up cake in towel like a log. Place on a cooling rack; cool 30 minutes.
5. Meanwhile, make the banana filling: In a large bowl using an electric hand
mixer, beat banana, butter, lemon juice, vanilla and salt until smooth. Add
powdered sugar; mix well.
6. Carefully unroll cake. Spread banana filling over cake to within 1/2-inch of
edges. Carefully reroll cake and place on a serving plate. Chill cake at least
2 hours before frosting.
7. To make the peanut butter buttercream: In a large bowl using an electric
hand mixer, beat peanut butter, butter and vanilla until smooth. Add powdered
sugar; mix well. Frost top and sides of chilled cake with buttercream. Drizzle
with caramel sauce and top with chopped dry-roasted peanuts just before
serving.
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