Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Set aside to cool. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. With a rolling pin, firmly roll over the cake to even it out and thin it out. Third time’s the charm :-). Using a spatula or with the mixer on its lowest setting, fold the chocolate mixture into the egg yolk mixture. Cover and set aside. Fold in whipped topping and chocolate chips. Sending you lots of #chocolatelove too!! You like vegetables? But at the time, it was not fun. Add the vanilla and mix for 1 minute. (The rolls look best when the cake layer and buttercream layer are the same thickness.) baking pans with parchment. Add the cream, turn the speed to high, and beat for 1 minute. When the chocolate is completely melted, stir in the butter and oil. I loved those sandwiches as a kid. Return to the hot water for about 5 more minutes and stir gently with a spatula. Lay a piece of parchment on top of the cake and quickly flip the cake over. —Tammy Rex, New Tripoli, Pennsylvania, Peanut Butter-Chocolate Cake Rolls Recipe photo by Taste of Home, Prep: 20 min. Scrape into a medium mixing bowl and set aside. In the latest episode, Chef Penny Stankiewicz elevates a three-tiered chocolate cake with a complex Swiss meringue buttercream and professional cake decorating. Thanks so much Liz! . Filed Under: Blog Post, DESSERTS Tagged With: chocolate cake, chocolatelove, peanut butter and jelly. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. It should sit out for about 15 minutes before serving after refrigeration. Thanks so much! Set aside until ready to frost the cake. Ohh my goodness. Place a screen over a sheet pan to allow excess chocolate to drip off. It started a few years ago when I offered to bake a cake for a friend who would be staying with us on her birthday. It’s a challenge I’m determined to overcome. Serve them as an after-school snack; try them frozen; sometimes I fill the rolls with packaged marshmallow cream and Nutella; sometimes I chop up leftover Halloween candy (Snickers, Reese's, M&M's or any soft chocolate) and fold the candy directly into the buttercream for great crunch. Continue rolling toward the top. It’s really a great cake for someone’s birthday who loves this combo too. Sending you lots of #chocolatelove!!! Cool 5 minutes. Beat the butter on high until it turns a light yellow – 3-4 minutes. I chose the cover recipe of Dorie Greenspan’s “Baking – From My Home To Yours”, Devil’s Food White-Out Cake. Continue until each roll is completely coated. Me too! Take a look to see what’s in the bloghop already, and feel free to add your own!! Roll up each cake in the towel jelly-roll style, starting with a short side. Ok – my birthday is next month and I’m serious when I say, I will be making this! Let them come to room temperature before serving. Beat on medium 2 minutes. Wow! If you have any questions, just let me know!!! Melt the butter and chocolate together using the same technique as used when making the cake. + chilling Bake: 15 min., Thanks Marnely! All content copyright © 2015 The Wimpy Vegetarian | Logo & blog design by Peppercorn Creative. Divide the batter between the two pans. And watch videos demonstrating recipe prep and cooking techniques. What a fabulous cake! The cake looks wonderfully moist. Your cake looks amazing, and I love the PBJ combo. Required fields are marked *. This cake looks professionally made! Unroll cakes; spread half the filling over each to within 1/2 in. Looks like a recipe that is worth the time it takes to bake it! Bake 12-14 minutes or until cakes spring back when lightly touched. On a low speed, add the sifted powdered sugar. Hey thanks so much, Deanna!! Sending you lots of #chocolatelove too, Becky!! Wow, when I first read the title of your recipe, my mouth dropped open and said “oh oh yum! Taste of Home is America's #1 cooking magazine. Thanks so much Soni!! After about 10 minutes, remove the bowl and the plastic wrap, and stir gently with a spatula. And yes, this cake was a real winner, but then I’m partial to PB&J…:-). Some might resolve to support the local bakery and buy their next chocolate cake after this. For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). Chocolate with PBJ can never go wrong! Remove the paper from the rolls. I’m so excited you want to make this for your birthday!! It’s a gorgeous cake, and bloghop projects were mushrooming up all over the web, raving about it. While the chocolate is melting, place the egg yolks and sugar together in the bowl of an electric mixer fitted with a paddle attachment. In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Once dry, carefully lift off the rolls and arrange them on a sheet pan. Keep doing this until the chocolate and butter are completely melted and combined. With an offset spatula, apply one-fourth of the peanut butter filling to the top cake surface evenly across the cake. In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Roll up each cake in the towel jelly-roll style, starting with a short side. Carefully separate the paper from the cake. Good for you for sticking with it! Mine is chocolate birthday cake. I really think you’ll like it. Same here! Not one of the blogs had mentioned this. Working with one piece at a time, place a piece into the chocolate shell. They don't taste very good either. + chilling. Repeat Step 1, and add the 3rd layer on top. Dust with unsweetened chocolate powder. It’s not for like another 3 months but PB&J is my favorite combination ever and the thought of eating it in cake form only makes it like 20 times better! There is no chemical leavener in the recipe and is dependent upon the air that’s been whipped in as the only leavener for this cake. Make sure you measure your all-purpose flour exactly, using a knife to level the measuring cup. Repeat with the remaining cake. What fun, I thought! Thanks so much Rosa!! Sending you some co-host chocolate love! You like vegetables? Wow! Add the remaining whites and carefully fold until there are no visible streaks of white. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Strain to remove the fruit. The butter. Layered Chocolate Marshmallow Peanut Butter Brownies, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents, 1 package chocolate cake mix (regular size), 1 package (3.4 ounces) instant vanilla pudding mix, 1 carton (8 ounces) frozen whipped topping, thawed, 1/2 cup miniature semisweet chocolate chips.


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