CHOCOLATE CAKE ROLL RECIPE: HOW TO MAKE IT
This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. Combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
Nutrition Facts : Calories 225 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 22g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
PEANUT BUTTER CAKE RECIPE (EASY, FOR A CROWD) | KITCHN
PSA: this rich and fluffy cake can make a believer out of any peanut butter skeptic.
Provided by Laura Rege
Categories Cake Dessert Snack Baked good
Total Time 3300S
Prep Time 1200S
Cook Time 2100S
Yield 24
Number Of Ingredients 16
Steps:
- Place 1 1/2 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place the remaining 1 stick unsalted butter and 8 ounces cream cheese in a large bowl. Let everything sit at room temperature until softened, about 1 hour.
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray. Line with a parchment paper sling, leaving a 2-inch overhang on the long sides. Coat parchment paper with cooking spray.
- Place 1 3/4 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon baking soda, and 1/4 teaspoon ground cinnamon in a large bowl and whisk to combine.
- Add 1 cup granulated sugar and 1/3 cup packed light brown sugar to the bowl with the 1 1/2 sticks unsalted butter. Beat with the paddle attachment on high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Beat in 3 large eggs one at a time, beating each addition until combined before adding the next.
- Add 2/3 cup of the creamy peanut butter and 2 teaspoons vanilla extract, and beat on medium speed until combined, about 30 seconds. Add the flour mixture and 1/2 cup sour cream and beat on the lowest until just combined, about 1 minute. Transfer the batter to the baking pan and spread out into an even layer, going all the way to the edges of the pan.
- Bake until a tester inserted into the center of the cake comes out clean, 30 to 34 minutes. Let the cake cool in the pan on a wire rack.
- Add the remaining 1 1/3 cups creamy peanut butter and 2 cups powdered sugar to the bowl with the butter and cream cheese. Beat with an electric hand mixer on medium speed until smooth and fluffy, about 3 minutes. (Alternatively, clean and dry the bowl and paddle of the stand mixer and beat in there instead.)
- Grasping the parchment, lift the cake slab onto a serving platter. Remove and discard parchment. Spread the frosting all over the top of the cake.
- Coarsely chop 1/2 cup cocktail peanuts by hand. (Alternatively, place the peanuts in a plastic zip-top bag and seal the bag. Roll a rolling pin over the peanuts until coarsely crushed.) Sprinkle the peanuts around the border of the frosted cake before slicing and serving.
Nutrition Facts : SaturatedFatContent 13.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.4 g, SugarContent 28.8 g, ServingSize Serves 20, ProteinContent 9.7 g, FatContent 33.5 g, Calories 489 cal, SodiumContent 140.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg
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