Chocolate Roll Cake With Peanut Butter Buttercream Frosting

Caramel, banana, chocolate, peanut butter… you love it all, and it's all rolled up into this one delicious cake.

Ingredients:

Cake:

1         box Betty Crocker™ SuperMoist™ 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.

Source: bettycrocker.com / Stephanie Wise