Chocolate Peanut Better Cake with Grand Cuvèe or Weibel Family Cabernet Sauvignon

This February Fred Recommends his favorite Chocolate Peanut Better Cake with a glass of Grand Cuvèe or Weibel Family Cabernet Sauvignon. Fred’s wife, Ida Weibel loves to make his favorite recipe that can be found below. Both of these wines pair perfectly with rich chocolate and peanut butter cake. Make sure you try this recipe this February!

Ingredients

Cake

• 1 box Betty Crocker™ Super Moist™ milk chocolate cake mix

• 1/2 cup water

• 1/4 cup canola oil

• 6 eggs

• 2 tablespoons powdered sugar

Buttercream

• 1 cup crunchy peanut butter

• 1 cup butter, softened

• 3/4 cup powdered sugar

• 1 teaspoon vanilla

• 2 tablespoons whipping cream

• 1/2 to 3/4 cup Reese’s peanut butter cups miniatures, unwrapped

Ganache

• 1 bag (12 oz) milk chocolate chips (2 cups)

• 1 cup whipping cream

Steps

1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Line pan with cooking parchment paper; spray paper. Place paper baking cup in each of 8 regular-size muffin cups.

2. In large bowl, beat all Cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter into pan; divide remaining batter evenly into muffin cups.

3. Bake cake about 12 to 15 minutes (cupcakes 14 to 16 minutes) or until firm when touched lightly in center. Cool cupcakes completely; freeze for a future use.

4. Place clean dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack; cool 30 minutes.

5. Meanwhile, in large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 tablespoons cream a little at a time until a thick, creamy Buttercream forms. Stir in chopped peanut butter cup candies. Set aside.

6. In 2-quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.

7. Carefully unroll cake; remove towel. Spread Buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.

8. Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.

9. To serve, remove from refrigerator 30 minutes before serving. Cut into slices.

Recipe Courtesy of Betty Crocker