Chocolate and Whipped Peanut Butter Cake Roll

Print Recipe

1 from 1 vote

Chocolate and Whipped Peanut Butter Cake Roll

Chocolate and Whipped Peanut Butter Cake Roll. Chocolate cake with whipped peanut butter filling.

Prep Time35

Cook Time15

Cool30

Total Time1 20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 282kcal

Equipment

9 x 13 Baking Sheet
Stand Mixer/Hand Mixer

Ingredients

1/3 Cup Cake Flour
1/3 cup Unsweetened Cocoa Powder
2 Tbsp Cornstarch
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1/3 Tsp Salt
4 Eggs, Large, Separated
1 Cup Sugar
1 Tub (8 oz) Cool Whip
1 Cup Peanut Butter

Instructions

Preheat oven to 350°. Place wax paper on a 9x13 jelly roll pan/cookie sheet. Spray the wax paper with cooking spray and dust with flour. NOTE: I added some sprinkles on the wax paper for a fun surprise inside.
In a medium bowl, mix flour, cocoa powder, cornstarch, baking soda, baking powder and salt.
In a separate medium bowl, using a electric mixer, beat egg yolks and 1/4 cup of the sugar until fluffy.
In a small bowl, beat egg whites on high until foamy. Gradually add in 1/2 cup of the sugar. Beat until still and peaks start to form.
Fold 1/3 of the egg white mixture into the egg yolk mixture. Once mixed, fold in the remaining egg whites.
Fold in the flour mixture .
Pour the batter into your 9x13 pan. Smooth out and make as even as you can. Bake for 15 minutes or until a toothpick inserted comes out clean.
For FILLING: Mix cool whip with peanut butter. Place in refrigerator to set while the cake is baking and cooling.
Remove cake from oven. Sprinkle remaining sugar on a clean cloth. Turn out cake onto the prepared cloth. Remove wax paper.
Trim the edges if necessary. Starting with the long side. tightly roll up cake with the cloth. Set on wire rack to cool, seam-side down. Allow to cool 30 minutes.
Unroll cake. Spread your filling to within 1/2" of the sides/edges.
Roll the cake back up. Place seam-side down. Cut off the end pieces unless it turned out perfect. Eat them. Sprinkle the roll with powder sugar, if desired.

Notes

To slice, best to place in the freezer for 20 minutes before you're ready to serve it. Use a serrated knife and saw gently to slice the cake as cleanly as you can.

ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition