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Peanut Butter Chocolate Cake Roll

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Ingredients
  

Cake

  • 3 eggs
  • ¾ cup sugar
  • 2 teaspoons water
  • 1 teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup all purpose flour
  • ¼ c. Powdered sugar to sprinkle on towel

Filling

  • 2 ounces soft cream cheese
  • ⅓ cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy cream
  • 7 mini Reese's chopped plus a handful of choc chip and pb chip

Gaze

  • 1 cup semi-sweet chocolate chips
  • ⅔ c. heavy cream
  • ¼ cup peanut butter melted in piping bag

Instructions
 

  • Preheat oven to 350°F.
  • Line a jelly roll (10×15”) pan with foil and spray with floured Pam .
  • Beat eggs on high a few mins.
  • Add sugar, water, vanilla.
  • Add cocoa, salt, and baking powder.
  • Add flour.
  • Spread evenly in pan and bake 10-15 mins.
  • Lay out a kitchen towel and sprinkle with the powd. sugar.
  • When cake is done flip it onto towel, remove foil and at short end roll it up into the towel.
  • Cool 1 hour.

Filling

  • Beat cream cheese and peanut butter.
  • Add sugar, vanilla and cream.
  • Add candies and chips.
  • Unroll cake, spread with filling and reroll without towel.
  • Chill 1 hour.

Glaze

  • Microwave the chips and cream until hot. Whisk smooth and chill 20 mins.
  • Then pour over the chilled cake.
  • Drizzle with melted peanut butter and chill till serving time!