Cake:
non-stick baking spray
4 eggs, room temperature
3/4 cup cake flour
1/4 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
6 Tbsps. vegetable oil
1/2 tsp. vanilla
Peanut Butter Filling:
8 oz. cream cheese, room temperature
12 Tbsps. unsalted butter, room temperature
3/4 cup smooth peanut butter
1 Tbsp. vanilla
3 cups confectioners' sugar
1-2 peanut butter cups, quartered for garnish (optional)
Cake: Preheat oven to 350 degrees. Line a 15-inch by 10-inch jelly roll pan with parchment paper and spray with non-stick baking spray.
In a large bowl whip the eggs with a mixer until double in volume (about 4 minutes).
In the meantime, stir together flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Slowly add sugar to the eggs. Whip until incorporated (about 2 minutes). Add oil and vanilla and mix until combined.
Add dry ingredients to the eggs and mix until combined.
Pour batter into jelly roll pan and bake 12-15 minutes or until the cake roll springs back to the touch.
Remove cake roll from oven and cool 10 minutes. In the meantime prepare filling:
Peanut Butter Filling: Place cream cheese, butter, peanut butter, vanilla, and confectioners' sugar in the bowl of a food processor. Process for 20 seconds. Scrape down the side of the bowl with a spoon. Process for 5 seconds more until smooth.
Spread filling over slightly warm but not hot cake, leaving a 1-inch border around the edges. Reserve some filling for garnish (approximately 1/2 cup).
Using parchment paper as a guide, roll the cake lengthwise and place seam side down. Wrap the cake roll in plastic wrap.
Freeze for 20-30 minutes to firm up frosting and to make slicing cleaner.
Place chilled cake roll on serving platter. Trim the ends.
To garnish: pipe 4-6 dollops of filling on top of cake roll and top with peanut butter cups. Cut cake roll into 12 slices while cold. Serve at room temperature.
non-stick baking spray
4 eggs, room temperature
3/4 cup cake flour
1/4 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
6 Tbsps. vegetable oil
1/2 tsp. vanilla
Peanut Butter Filling:
8 oz. cream cheese, room temperature
12 Tbsps. unsalted butter, room temperature
3/4 cup smooth peanut butter
1 Tbsp. vanilla
3 cups confectioners' sugar
1-2 peanut butter cups, quartered for garnish (optional)
Cake: Preheat oven to 350 degrees. Line a 15-inch by 10-inch jelly roll pan with parchment paper and spray with non-stick baking spray.
In a large bowl whip the eggs with a mixer until double in volume (about 4 minutes).
In the meantime, stir together flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Slowly add sugar to the eggs. Whip until incorporated (about 2 minutes). Add oil and vanilla and mix until combined.
Add dry ingredients to the eggs and mix until combined.
Pour batter into jelly roll pan and bake 12-15 minutes or until the cake roll springs back to the touch.
Remove cake roll from oven and cool 10 minutes. In the meantime prepare filling:
Peanut Butter Filling: Place cream cheese, butter, peanut butter, vanilla, and confectioners' sugar in the bowl of a food processor. Process for 20 seconds. Scrape down the side of the bowl with a spoon. Process for 5 seconds more until smooth.
Spread filling over slightly warm but not hot cake, leaving a 1-inch border around the edges. Reserve some filling for garnish (approximately 1/2 cup).
Using parchment paper as a guide, roll the cake lengthwise and place seam side down. Wrap the cake roll in plastic wrap.
Freeze for 20-30 minutes to firm up frosting and to make slicing cleaner.
Place chilled cake roll on serving platter. Trim the ends.
To garnish: pipe 4-6 dollops of filling on top of cake roll and top with peanut butter cups. Cut cake roll into 12 slices while cold. Serve at room temperature.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52463-chocolate-peanut-butter-cake-roll.html
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