Peanut Butter Cup Cake Roll
Ingredients
Cake
3 large eggs
3/4 c. granulated sugar
2 tsp. water
1 tsp. vanilla extract
1/4 c. unsweetened cocoa powder
1/4 tsp. salt
1 tsp. baking powder
3/4 c. all-purpose flour
powdered sugar (for rolling)
Filling & Topping
2 oz. cream cheese, softened
1/3 c. peanut butter
1 c. powdered sugar
1 tsp. vanilla extract
4 T. + 2/3 c. heavy whipping cream
7 Reese's peanut butter cups, chopped (@1 cup)
1 c. semi-sweet chocolate chips
Extra Reese's peanut butter cups for garnish
Instructions
Preheat oven to 350˚F. Prepare a jelly roll pan with foil and cooking spray.
Mix eggs, sugar, water, and vanilla. Add dry ingredients, and spread in the pan. Bake for 10 – 15 minutes. Roll the warm cake in a sugared towel, and let cool.
For the filling, beat cream cheese and peanut butter. Add powdered sugar and vanilla, and cream until smooth. Fold in chopped Reese’s peanut butter cups.
Unroll the cake, spread the filling, and re-roll. Chill in the fridge.
For the topping, microwave chocolate chips and whipping cream. Whisk until smooth. Chill until thickened.
Pour the topping over the chilled cake, and top with more Reese’s peanut butter cups. Chill, slice, and enjoy the perfect slice of nostalgia with each bite of this peanut butter cup cake roll!
Servings: 10 slices