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CHOCOLATE CARAMEL TURTLE CAKE ROLL

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This Chocolate Caramel Turtle Cake Roll is out of this world! A chocolate cake rolled and filled with a whipped caramel then frosteHave you ever been so afraid to try something that you worked yourself up into a frenzy about it and then convinced your brain you couldn’t do it so why try?

Yeah, that was me and cake rolls. Until now.

My mother-in-law makes a killer pumpkin cake roll every holiday season. It’s something I look forward to eating every year. She’s sent me the recipe, and even bought me a jelly roll pan a few birthdays back. But I’ve never made it. I’d never made any cake roll. I was too scared to.

Like, you have to de-pan a hot cake, for one. How does that even work? Then you have to somehow roll it up? Without breaking it?

Nope! Too scary to try! I proclaimed. Until now.

Are you scared of cake rolls? Don’t be. Don’t make my mistake. Don’t pine away for a pumpkin cake roll 360 days a year for 11 years like I did.

Get your bottom into your kitchen and use that darn jelly roll pan for what is was made for. I command it!


INGREDIENTS:

  • FOR THE CARAMEL:
  • 30 caramels, unwrapped
  • 1/2 cup heavy whipping cream
  • FOR THE CAKE:
  • 3 eggs
  • 1 3/4 cups Devil’s Food Cake Mix (I used Betty Crocker SuperMoist)
  • 1/3 cup water
  • 2 tablespoons vegetable oil
  • 1 tablespoon powdered sugar
  • FOR THE FROSTING:
  • 1/2 cup heavy whipping cream
  • 1 cup milk chocolate chips
  • 1 tablespoon corn syrup
  • 1/4 teaspoon vanilla
  • 1 to 1 1/2 cups chopped toasted pecans

DIRECTIONS:

  1. Add caramels and heavy whipping cream to a large, microwave safe bowl. Heat about 2 minutes (up to 2 1/2) on HIGH, stirring every 30 seconds, until the caramels dissolve into the cream. Stir until smooth. Chill in refrigerator until completely cooled, about 2-3 hours.
  2. Preheat oven to 350°. Line a jelly roll (15x10x1-inch) pan with foil and spray with baking spray that has flour in it.
  3. Beat eggs in a large bowl on high speed for about 5 minutes, or until they are thick and lemon colored. Add cake mix, water, and oil. Beat on low speed for 30 seconds and then medium speed for 1 minute, scraping the sides of the bowl occasionally. Pour into pan.
  4. Bake 11-14 minutes, or until cake springs back when lightly touched. Do not overbake – mine cooked in about 11 minutes. Remove from oven and run a knife around the edges of the pan if the foil did not cover the whole thing to make sure the cake does not stick.
  5. Lay a clean kitchen towel on a flat surface. Sprinkle with the powdered sugar. Turn the cake upside down on the towel and remove the foil. While hot, roll up the cake in the towel, starting at the short end. Cool completely on a cooling rack, while rolled up, about 1 hour.
  6. Meanwhile, make the frosting: microwave the heavy whipping cream uncovered on HIGH for 1 minute, until it just starts to boil. Stir in the chocolate chips and corn syrup. Let stand 3 minutes and then beat with a wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until it is spreading consistency.
  7. Once cake is cooled, remove caramel from refrigerator. Using a hand held mixer, whip the caramel until it is spreadable, like frosting, about 3 minutes.
  8. Unroll the cake carefully. Spread the caramel evenly over the cake. Reroll the cake. It should roll easily.
  9. Place the cake on a cooling rack with a cookie sheet underneath to catch any drips. Frost the cake with the chocolate frosting. Top with toasted pecans.


thanks done share recipes to : https://www.crazyforcrust.com/chocolate-caramel-turtle-cake-roll/d with chocolate and pecans. Turtle indulgence to the max!
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