Toffee-Pecan Roulage

Name: Toffee-Pecan Roulage
Ingredients: vegetable cooking spray; 4 large eggs; 1/2 c. water; 1 pkg. yellow cake mix; 1/4 c. almond brickle chips; 1/4 c. finely chopped pecans, toasted; 3 to 4 Tbsp. powdered sugar; 2 c. whipping cream; 2 Tbsp. sifted powdered sugar; 4 to 6 Tbsp. praline liqueur, divided*; additional powdered sugar; Praline Sauce; garnishes (whipped cream and toasted pecan halves)

13 ingredients

3 steps

Ingredients

vegetable cooking spray
4 large eggs
1/2 c. water
1 pkg. yellow cake mix
1/4 c. almond brickle chips
1/4 c. finely chopped pecans, toasted
3 to 4 Tbsp. powdered sugar
2 c. whipping cream
2 Tbsp. sifted powdered sugar
4 to 6 Tbsp. praline liqueur, divided*
additional powdered sugar
Praline Sauce
garnishes (whipped cream and toasted pecan halves)

Directions

1

Coat 2 (15 x 10 x 1-inch) jellyroll pans with cooking spray; line with wax paper and coat with cooking spray. Set aside. Beat eggs in a large bowl at medium-high speed with an electric mixer 5 minutes. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at medium-high speed 2 minutes.
2

Fold in brickle chips and finely chopped pecans. Divide batter in half and spread evenly into prepared pans.
3

(Layers will be thin.) Bake each cake at 350° on the middle rack in separate ovens for 13 minutes or until cake springs back when lightly touched in the center.