COOKIE TIME!

COOKIE TIME!
COOKIE TIME!

Wednesday, April 16, 2014

Vegan Vanilla Cake Cookie Dough Roll with PB Cups

This is a fun one to share with friends. Or no one at all. I don't judge. 

Vanilla Cake:

2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt (fine ground)
pinch of nutmeg
1 1/2 tsp vanilla extract
1/2 cup oil
2 1/4 cups milk

Pre heat your oven to 350 F unless you live at a high altitude...then you can preheat it to 375 F.
Combine all the dry ingredients into a large mixing bowl, and then add the vanilla, oil and milk. Stir until incorporated.
Line a baking sheet with parchment paper. Pour the cake batter on the pan spreading out to fill about half the pan (If you want a full sheet pan sized cake, then double the recipe).
Bake in pre-heated oven for about 20 min until the center pops back up when you touch it.
Once done, let fully cool to room temp before filling.

Filling:
any flavor Cookie Dough (ours obviously ;) - about 1/2 tub or more depending on how thick you layer it
 6 Justin's PB Cups

Let the dough sit out for 10 min before layering it on to the cake. You want to smooth it on about 1/8-1/4" thick. Then crush up the pb cups and sprinkle them on top of the cookie dough.
Then, roll the dough up tight, using the parchment paper to help you along the way. Wrap with the parchment and put in the freezer for a good 1/2-1hr. Take out and slice!! Wow, it's so good.

Enjoy!!





1 comment:

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