Peanut Butter Meltaway Cake Roll

Layers of rich chocolate cake and creamy peanut butter filling stuffed with Marie's Candies Peanut Butter Meltaways, covered with dark chocolate ganache, and more Peanut Butter Meltaways sprinkled on top!


For the Cake:
3 large eggs
3/4 cup sugar
2 tsp. brewed coffee (or water)
1 tsp. vanilla
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. baking powder
3/4 c. flour
Powdered sugar, for rolling

For the Filling & Topping:
2 oz. cream cheese, softened
1/3 c. peanut butter
1 c. powdered sugar
1 tsp. vanilla
4 TBSP + 2/3 c. heavy whipping cream
7 Peanut Butter Meltaways, chopped (about 1 cup chopped)
1 c. Dark Chunk Chocolate, chopped


Make the Cake:
Preheat oven to 350 degrees. Line a jelly roll (10 X 15") pan with foil and spray with cooking spray.
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You'll know it's done if you lightly poke the top with your fingertip and it slightly bounces back.

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

Make the Filling:
Beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped Peanut Butter Meltaways.

Assemble the Cake:
Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1" without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.

Make the Topping:
Place Dark Chunk Chocolate and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
Place cake roll on a wire rack set over a cookie sheet. Pour the topping over the cake evenly.
Top with remaining chopped Peanut Butter Meltaways. Chill until set. Slice and enjoy!

Recipe adapted from: