Peanut Butter-Chocolate Cake Rolls Recipe

5 1 2
Peanut Butter-Chocolate Cake Rolls Recipe
Peanut Butter-Chocolate Cake Rolls Recipe photo by Taste of Home
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Peanut Butter-Chocolate Cake Rolls Recipe

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5 1 2
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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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + chilling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 6 large eggs
  • 2/3 cup water
  • 1/4 cup canola oil
  • FILLING:
  • 1-3/4 cups half-and-half cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3/4 cup chunky peanut butter
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup miniature semisweet chocolate chips
  • Baking cocoa, optional

Directions

Preheat oven to 350°. Line two greased 15x10x1-in. baking pans with parchment paper.
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 paper. 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 of 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. Yield: 2 cake rolls (12 slices each).
Originally published as Peanut Butter-Chocolate Cake Rolls in Taste of Home Christmas Annual Annual 2016, p175

  • 1 package chocolate cake mix (regular size)
  • 6 large eggs
  • 2/3 cup water
  • 1/4 cup canola oil
  • FILLING:
  • 1-3/4 cups half-and-half cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3/4 cup chunky peanut butter
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup miniature semisweet chocolate chips
  • Baking cocoa, optional
  1. Preheat oven to 350°. Line two greased 15x10x1-in. baking pans with parchment paper.
  2. 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.
  3. 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 paper. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks.
  4. 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 of 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. Yield: 2 cake rolls (12 slices each).
Originally published as Peanut Butter-Chocolate Cake Rolls in Taste of Home Christmas Annual Annual 2016, p175

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MY REVIEW
Osum User ID: 602610 261157
Reviewed Feb. 11, 2017

"This is a super easy, delicious cake ! Or cakes since it makes 2 !

It got rave reviews from everyone I served it to.
I think I would use a little less milk just to thicken the filling a bit more, but it is soooo tasty a friend said she would eat it alone by the spoonful !
Great recipe : )"

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