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Peanut Butter-Chocolate Cake Rolls

Total Time

Prep: 20 min. + chilling Bake: 15 min. + chilling

Makes

2 cake rolls (12 slices each)

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

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

  1. Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment.
  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. 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 the 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.

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