Email to Glenda Erikson      

Recipe Categories: gje45's HOME PAGEDESSERTS

Toffee Pecan Roulage

List of Ingredients





4 large eggs
1/2 cup water
1 (18.25 or 18.5-ounce) package yellow cake mix
1/4 cup almond brickle chips
1/4 cup finely chopped pecans, toasted
3 to 4 tablespoons powdered sugar
2 cups whipping cream
2 tablespoons sifted powdered sugar
4 to 6 tablespoons praline liqueur, divided*
Additional powdered sugar
Praline Sauce
Garnishes: whipped cream, toasted pecan halves

Recipe



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. Fold in brickle chips and finely chopped pecans. Divide batter in half, and spread evenly into prepared pans. (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. (If you don’t have a double oven, set 1 pan aside.)
Sift 1 to 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a cloth towel; repeat with second towel. When cakes are done, immediately loosen from sides of pan, and turn each out onto a sugared towel. Peel off wax paper. Starting at narrow end, roll up each cake and towel together; place, seam side down, on wire racks to cool completely.
Beat whipping cream at medium-high speed with an electric mixer until foamy; gradually add 2 tablespoons powdered sugar, beating until soft peaks form. Fold in 2 to 3 tablespoons praline liqueur.
Unroll cakes; brush each lightly with remaining 2 to 3 tablespoons liqueur. Spread each cake with half of whipped cream mixture. Reroll cakes without towel; place, seam side down, on a baking sheet. Cover and freeze at least 2 hour or up to 3 months.

Dust each cake with additional powdered sugar. Cut into 1- to 2-inch slices; spoon Praline Sauce evenly onto dessert plates. Top each with a cake slice. Garnish, if desired. Yield: 2 cake rolls (5 to 6 servings each).

*6 teaspoons vanilla extract may be substituted for praline liqueur. Use 3 teaspoons in whipped cream, and brush cake with a mixture of 3 teaspoons vanilla plus 2 teaspoons water.