#PWYF Moment: Tammy's Chocolate Peanut Butter Roll Cake

(Before we get to the cake...have you entered this week's "Bariatric Foodie Season of Giving" drawing? There's Quest Bars up for grabs, people go enter!!!)

Anyhoo...I love when you guys show me what you're cooking. Doesn't even have to be from this blog. I just love to see what you're up to in the kitchen.

Incidentally this submission was inspired by one of my recipes - my Protein Pumpkin Roll cake. Tammy has made it with success and decided she wanted to try another flavor...so she went with a flavor that I personally love! (Not because I love it, mind you...that's just a bonus...)

Tammy admits her original cake came out a tad dry (hence the cracks). That was because she took out the pumpkin (obviously) leaving the cake without a good source of moisture. The recipe below compensates for that!





Tammy's Chocolate Peanut Butter Roll Cake

Ingredients:

Cake wet ingredients:

• 1/4 c. Splenda  (Tammy found the original recipe's full cup too sweet. You should play with it and determine what you think. Start out with 1/4 c. then taste the final batter. You can always add more sweetener at any stage!)
• 1/4 c. no sugar added applesauce 
• 1/4 c. Brown Sugar Twin 
• 3 tbsp Blue Bonnet Light (or I can't believe it's...yadda...yadda...) 
• 2 large eggs 
• 1 tsp vanilla extract 

Cake dry Ingredients:

• 5 scoops chocolate whey protein powder 
• 2.5 tsp baking powder 
• 1/4 tsp salt

Filling:

• 2 - 8 oz. packages Neufchatel cheese (1/3 less fat cream cheese) 1/2 c. Splenda
• 2 tbsp milk 
• 4 tbsp PB2

Directions:

Preheat your oven to 350 degrees.

In a bowl, mix together all dry ingredients. Set aside.

In a separate bowl, mix together wet ingredients. Mix the dry ingredients into the wet and mix thoroughly.

Line a half cookie sheet with aluminum foil or parchment paper. If using foil, spray it down with non-stick cooking spray. Pour your batter into the cookie sheet and spread it evenly over the entire cookie sheet. The batter will seem thin. This is ok!

Bake for 10-12 minutes or until a toothpick inserted comes out clean. Watch the cake because protein baked goods cook faster than normal ones!

While cake is cooking, make icing and store in the refrigerator until ready to use.

Allow cake to cool completely (about 60 minutes) before turning it out onto a large sheet of plastic wrap (plastic wrap should have about 6 inches of overhang on either side).

Ice the cake with the filling and then CAREFULLY use the plastic wrap to roll the cake.

NOTE: If your cake cracks, as the above did, increase the amount of applesauce in future batches. It usually means the cake was not moist enough! The cake above was made WITHOUT the addition of the applesauce, hence the cracking.

Wrap tightly and store in refrigerator until ready to serve. When ready to serve, simply slice into pieces of desired size!