Sarris Buckeye Roll

For the cake

• 3 eggs
• 2/3 C sugar
• 2 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/3 C Sarris cocoa powder, plus more for dusting
• 3/4 C flour

For the filling

• 2 C creamy peanut butter
• 6 oz. cream cheese, softened to room temperature
• 1/4 C butter, softened to room temperature
• 2 C powdered sugar
• 1/4 C whole milk
• 1/2 tsp salt

Directions:

1. Pre-heat oven to 350°. Line a 15” x 10” sheet pan with parchment and grease with nonstick cooking spray. In a large bowl using a hand mixer, beat eggs on high until light and foamy, about 3 minutes. Beat in sugar, vanilla, and salt until fully combined. Add baking powder, Sarris cocoa powder and flour and beat until just combined. Spread batter on prepared baking sheet. Bake until soft to the touch and no wet spots of batter remain, 8-10 minutes.
2. When cake is done, run a knife along the edge if it has stuck to the pan. Dust generously with Sarris cocoa powder and flip onto a clean kitchen towel. Roll gently and set aside to cool, at least an hour.
3. Meanwhile, make the filling: in another large bowl, combine peanut butter, cream cheese, butter, powdered sugar, milk and salt. Using a hand mixer, beat until smooth and fluffy.
4. Once the cake has cooled, gently unroll (it’s ok if it remains slightly curled) and spread with peanut butter mixture. Roll back up and dust with more Sarris cocoa powder. Slice and serve.

*Inspired by delish.com