Chocolate Peanut Butter Cake Roll

Ingredients

Cake

1

box Betty Crocker® SuperMoist® milk chocolate cake mix

1/2

cup water

1/4

cup canola oil

6

eggs

2

tablespoons powdered sugar

Buttercream

1

cup crunchy peanut butter

1

cup butter, softened

3/4

cup powdered sugar

1

teaspoon vanilla

2

tablespoons whipping cream

1/2

to 3/4 cup chopped miniature chocolate-covered peanut butter cup candies, unwrapped

Ganache

1

bag (12 oz) milk chocolate chips (2 cups)

1

cup whipping cream

Directions

• 1 Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Line pan with cooking parchment paper; spray paper. Place paper baking cup in each of 8 regular-size muffin cups.
• 2 In large bowl, beat all Cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter into pan; divide remaining batter evenly into muffin cups.
• 3 Bake cake about 12 to 15 minutes (cupcakes 14 to 16 minutes) or until firm when touched lightly in center. Cool cupcakes completely; freeze for a future use.
• 4 Place clean dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack; cool 30 minutes.
• 5 Meanwhile, in large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 tablespoons cream a little at a time until a thick, creamy Buttercream forms. Stir in chopped peanut butter cup candies. Set aside.
• 6 In 2-quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.
• 7 Carefully unroll cake; remove towel. Spread Buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.
• 8 Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.
• 9 To serve, remove from refrigerator 30 minutes before serving. Cut into slices. source:bettycrocker.com