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Peanut Butter Buckeye Roulade Recipe

Peanut Butter Buckeye Roulade Recipe

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Prep Time

30 Minutes

Cook Time

6-8 Minutes

Total Time

1.5 Hours (50 mins to chill)

Serves

8-10 Servings

Made with

Ingredients

FOR THE CHOCOLATE ROULADE SPONGE CAKE

  • ¼ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 3 large eggs
  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract

FOR THE BUCKEYE MOUSSELINE CREAM

  • 12 Fannie May Buckeyes
  • 1½ cups instant vanilla pudding
  • ¼ cup creamy peanut butter
  • ½ stick butter, room temperature
  • ½ tsp vanilla extract

Equipment

  • Microwave-Safe Bowls
  • 13”x 9” Sheet Pan
  • Hand Sifter
  • Stand or Hand Mixer
  • Rubber Spatula
  • Lint-Free Dish Towel

Directions

FOR THE CHOCOLATE ROULADE SPONGE CAKE

  • Preheat oven to 400°F (375°F for convection oven).
  • Sift together the flour, cocoa powder, and salt.
  • Put the eggs and sugar in a stand mix and whip on high until
  • Add the vanilla extract.
  • Gently pour the dry ingredients over the eggs and then fold in with a rubber spatula.
  • Pour the batter into a prepared 13” x 9” sheet pan, and spread out evenly.
  • Bake for 6-8 minutes.
  • Remove from oven and let cool for 5 minutes.
  • Loosen the edges with a knife and turn out onto a clean, lint free dish towel.
  • Roll up the sponge lengthwise and let cool.

FOR THE BUCKEYE MOUSSELINE CREAM FILLING

  • Melt the Buckeyes in the microwave – about 90 seconds – not hot, just melted.
  • Add ½ cup of the pudding and mix together.
  • Add the creamy peanut butter and mix together.
  • Add the butter and whip.
  • Add the remaining pudding and whip until light and fluffy.
  • Spread over the cake and roll up.