Chocolate Roll Cake With Peanut Butter Buttercream Frosting

Steps

• 1

  Preheat oven to 350°F. Spray a 15x10x1-inch jelly roll pan with cooking or baking spray. Line with parchment paper and spray paper with cooking or baking spray. Place paper baking cup in each of 8 regular-size muffin cups (to use with the excess cake mix).
• 2

  In a large bowl, beat cake mix, water, oil and eggs on medium speed until well combined. Pour 2 1/2 cups of batter into prepared baking pan; divide remaining batter evenly into muffin cups. Bake cake 12 to 15 minutes (cupcakes 14 to 16 minutes) until firm when lightly touched in center. Cool cupcakes completely; freeze for a future use.
• 3

  While the cake is baking, make the banana filling: In a large bowl using an electric hand mixer, beat banana, butter, lemon juice, vanilla and salt until smooth. Add powdered sugar; mix well.
• 4

  Unroll a clean kitchen towel on a large surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert warm cake onto towel; remove parchment paper. Roll up cake in towel like a log. Place on a cooling rack; cool 30 minutes. Carefully unroll cooled cake. Spread banana filling over cake to within 1/2-inch of edges. Carefully reroll cake and place on a serving plate. Chill cake at least 2 hours before frosting.
• 5

  To make the peanut butter buttercream: In a large bowl using an electric hand mixer, beat peanut butter, butter and vanilla until smooth. Add powdered sugar; mix well. Frost top and sides of chilled cake with buttercream. Drizzle with caramel sauce and top with chopped dry-roasted peanuts just before serving.