Chocolate and peanut butter. What a great combination! What could go wrong? I’ll show you…
For the cake part of this recipe you’ll need:
2/3 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup cocoa powder, plus more for dusting
3/4 cup flour
For the filling you will need:
2 cup creamy peanut butter
6 ounces cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
2 cup powdered sugar
1/4 cup whole milk
1/2 teaspoon salt
Preheat oven to 350°. Line a 15″ x 10″ sheet pan with parchment and grease with nonstick cooking spray.
Mistake number one. I didn’t measure my pan.
In a large bowl using a hand mixer, beat eggs on high until light and foamy, about 3 minutes. Beat in sugar, vanilla, and salt until fully combined. Add baking powder, cocoa powder and flour and beat until just combined.
Spread batter in prepared baking sheet.
This is when I realize my pan is too big, but I don’t have a smaller one.
Bake until soft to the touch and no wet spots of batter remain, 8-10 minutes.
When cake is done, run a knife along the edge if it has stuck to the pan.
Not necessary when your cake doesn’t reach the edges of the pan.
Dust with cocoa powder and flip onto a clean kitchen towel. Roll gently and set aside to cool, at least one hour.
Meanwhile, make the filling: in another large bowl, combine peanut butter, cream cheese, butter, powdered sugar, milk and salt. Using a hand mixer, beat until smooth and fluffy.
Mistake number 2. When they say whole milk, they mean it. I used 1% because that’s all we ever use, and I had to add much more than the 1/4 cup to make the consistency smooth and fluffy.
When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with peanut butter mixture.
It sure seemed like there was a lot of filling.
Roll back up and dust with more cocoa powder. Slice and serve.
Sounds easy right? This is where the fun began. As I began to roll it back up the cake started to crack. Because the pan had been too big, the cake was spread too thin. I tried to continue to roll it, while attempting to hold the cracks together. Then the filling began to ooze. Out of the cracks, out of the sides, and as I finished rolling, out of the end. Apparently adding the extra milk made the filling spread farther. What I ended up with still tasted very good, but wasn’t very attractive at all.