CHOCOLATE PEANUT BUTTER CRUNCH CAKE RECIPES
PEANUT BUTTER-CHOCOLATE CAKE ROLLS RECIPE: HOW TO MAKE IT
Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. —Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 cake rolls (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., 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., 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., 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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
PEANUT BUTTER-CHOCOLATE CAKE ROLLS RECIPE: HOW TO MAKE IT
Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. —Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 cake rolls (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., 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., 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., 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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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