Description
This Chocolate Peanut Butter Dream Roll is a decadent and fluffy dessert featuring a moist chocolate cake rolled with a creamy peanut butter and whipped topping filling, studded with chopped Reese’s peanut butter cups. Perfectly chilled and garnished with additional whipped topping and chopped candy, this dessert is a delightful treat for chocolate and peanut butter lovers.
Ingredients
Scale
Chocolate Cake
- 1 box chocolate cake mix
- Ingredients listed on the cake mix box (usually eggs, water, and oil)
Filling
- 1 cup creamy peanut butter
- 2 cups whipped topping (such as whipped cream or whipped non-dairy topping)
- 1 cup chopped Reese’s peanut butter cups
Garnish
- Extra whipped topping
- Extra chopped Reese’s peanut butter cups
Instructions
- Preheat and Prepare Pan: Preheat your oven to the temperature specified on the chocolate cake mix box, typically 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make Cake Batter: Prepare the chocolate cake batter according to the instructions on the box, which usually involves mixing the cake mix with eggs, water, and oil. Pour the batter evenly into the prepared pan, smoothing the top for an even cake layer.
- Bake the Cake: Bake the cake for 12 to 15 minutes, or until it is set but still soft to the touch. Avoid overbaking to prevent cracking when rolling.
- Roll the Cake Warm: While the cake is still warm, use the parchment paper to carefully roll the cake from the short end into a tight log. Let it cool completely while rolled to help it keep its shape.
- Prepare the Filling: In a bowl, combine the creamy peanut butter and whipped topping. Mix thoroughly until the filling is smooth, fluffy, and well incorporated.
- Unroll and Fill: Gently unroll the cooled cake and evenly spread the peanut butter filling over the entire surface. Sprinkle the chopped Reese’s peanut butter cups evenly on top of the filling.
- Re-roll the Cake: Carefully re-roll the cake without the parchment paper, keeping the roll tight but gentle to avoid cracks. Place the roll seam-side down on a serving plate.
- Chill and Garnish: Refrigerate the roll for at least 1 hour to let it set and firm up. Before serving, add extra whipped topping and sprinkle with additional chopped Reese’s peanut butter cups for garnish.
Notes
- Do not overbake the cake to ensure it rolls easily without cracking.
- Use parchment paper during the initial roll to help shape the cake; remove it before the final roll.
- You can substitute whipped topping with freshly whipped heavy cream for a fresher taste.
- For a nut-free version, omit the peanut butter cups and peanut butter and replace with alternative fillings.
- Store any leftovers covered in the refrigerator for up to 3 days.
