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Thursday, November 19, 2015

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

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

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