Name: Peanut Butter-Chocolate Cake Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 cake rolls (12 slices each)
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

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

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Peanut Butter-Chocolate Cake Rolls

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Yield:2 cake rolls (12 slices each)

Prep:20 min

Cook:15 min

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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

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Directions

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

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. 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 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.