Carter's Chocolate Peanut Butter Swiss Roll No-bake Cake
Last week, we shared the extraordinary story of one Donovan resident making a 57.5-foot cake with the desire to feel every single person on the prison yard. He wishes to feel you too! So, he shares with you the recipe below. If you make it, please let us know how experience so we can transmit it to Carter.
Enjoy!
Chocolate Peanut Butter Swiss Roll No-bake Cake
By Donovan prison’s chef extraordinaire “Carter”
In [brackets] are some options for those of us who are not limited to a prison pantry. Enjoy!
Serves 8-12
1 package (14-17 oz.) Duplex cookies [or other cream-filled cookies, like Oreos]
1 oz. margarine [or butter]
2 oz. milk or water
4 chocolate chip crème pies [or other similar product: Twinkies, brownies, etc.], cut in half
1/3 batch peanut butter caramel, see below
1/3 batch peanut butter cream frosting, see below
1-1.5 oz. shaved chocolate
Separate cookies. Scrape cream filling from 6 cookies into a bowl to be used in the Peanut Butter Cream Frosting recipe below. Scrape cream filling from remaining cookies into a bowl & set aside until step 6
In a cereal bag [or thick freezer bag], crush cookies into fine crumbs. Some larger crumbs are OK. If you want to cheat, use a food processor
In a mixing bowl, melt margarine and combine cookie crumbs. Add milk or water and knead – preferably with your hand – until it forms a cohesive and not sticky ball. Cover and let sit for at least 2 hours to allow the crumbs to hydrate (overnight is best)
Knead dough again until completely smooth and it has a playdough-like texture. Depending on the cookies used, a small amount (1/2 tsp or so) of milk/water is usually necessary
Roll the dough out between 2 sheets of plastic into an approximately 9”x12” rectangle
Place the scraped cream filling onto the dough in a 10”x3” rectangle, starting from 2” from the (long-sided) bottom and leaving 1” in either side. Cover cream filling with plastic and roll to smooth out
Spread the peanut butter caramel evenly over the cream filling, going slightly over towards the middle of the dough
Place 4 of the crème pie halves in a line at the end of the filling, 2” from the edge of the dough. Fold the 2” edge of the dough over the crème pies. Place the remaining crème pies halves over the dough covering the first line of crème pies
Fold the sides of the dough to seal the sides of the roll. Roll the cake, finishing with the seam on the bottom. Using your hands, gently shape and flatten the roll into a 10” shape
Top the roll with the peanut butter cream frosting. Top with the shaved chocolate
Peanut butter caramel
4 oz. peanut butter (2 packets)
2 oz. jelly (2 packets)
2 oz. milk
2 Tbs. hot cocoa mix
7 sweetener packets
Place peanut butter and jelly in small bowl. Microwave for 30-45 seconds until jelly bubbles. Stir well to combine and microwave another 30 seconds until mixture starts to slightly bubble
Add milk, cocoa mix and sweetener. Stir continuously for 1-3 minutes until mixture starts to thicken and pull away from the sides of the bowl
You can use right away as a topping or dip; or let it cool to use as a filling.
Peanut butter cream frosting
6 oz. peanut butter (3 packets), divided
Cream filling from 6 Duplex [or other] cookies, from first recipe above
3 oz. milk
4 oz. plain, non-dairy creamer
3 Tbs. hot cocoa mix
4-7 sweetener packets
In bowl containing cream filling from the 6 cookies, add 4 oz. of peanut butter. Microwave for about 45-60 seconds and stir until the cream is dissolved
Add milk and stir until mixture is softened and smooth. Add cocoa mix and stir until well combined. Add the creamer and stir until fully incorporated. Microwave for 45-60 seconds, until some bubbling occurs
Add remaining peanut butter and stir until completely combined. Add sweetener packets and stir well. User fewer packets for less sweet frosting and all seven for a sweeter one
Frosting can be used warm as a topping or allow to cool for a firmer texture for frosting cakes or other desserts.
