Name: Buckeye Roll
Yield: 8
Ingredients: Cooking spray, for pan; FOR THE CAKE:; 3 eggs; 2/3 c. sugar; 2 tsp. vanilla; 1/2 tsp. salt; 1 tsp. baking powder; 1/3 c. cocoa powder, plus more dusting; 3/4 c. flour; FOR THE FILLING:; 2 c. creamy peanut butter; 6 oz. cream cheese, softened to room temperature; 1/4 c. Butter, softened to room temperature; 2 c. powdered sugar; 1/4 c. whole milk; 1/2 tsp. salt

Buckeye Roll

Tags: Dessert

Yield: 8

Ingredients

Cooking spray, for pan

FOR THE CAKE:

3 eggs
2/3 c. sugar
2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/3 c. cocoa powder, plus more dusting
3/4 c. flour

FOR THE FILLING:

2 c. creamy peanut butter
6 oz. cream cheese, softened to room temperature
1/4 c. Butter, softened to room temperature
2 c. powdered sugar
1/4 c. whole milk
1/2 tsp. salt

Steps

Preheat oven to 350°. Line a 15” x 10” sheet pan with parchment and grease with nonstick cooking spray. 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. 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. Dust with cocoa powder and flip onto a clean kitchen towel. Roll gently and set aside to cool, at least an 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.
When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with peanut butter mixture. Roll back up and dust with more cocoa powder. Slice and serve.