Toffee-Pecan Roulage
Decadent toffee-pecan roulade featuring moist cake layers infused with almond and pecan flavors, topped with whipped cream and praline liqueur, perfect for special occasions.
Ingredients
- vegetable cooking spray
- 4 large eggs
- 1/2 cup water ⓘ
- 1 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 ⓘ
Instructions
- Coat two 15 x 10 x 1-inch jellyroll pans with vegetable cooking spray, line with wax paper, and coat with cooking spray again. Set aside.
- Beat eggs in a large bowl at medium-high speed with an electric mixer for 5 minutes.
- Add water gradually, beating at low speed to blend.
- Gradually add yellow cake mix, beating at low speed until moistened.
- Beat at medium-high speed for 2 minutes.
- Fold in almond brickle chips and finely chopped toasted pecans.
- Divide batter evenly between the two prepared pans, spreading smoothly.
- Bake each cake at 350°F in separate ovens for 13 minutes or until the cake springs back when lightly touched in the center.
Nutrition & Diet Analysis (per serving)
667
kcal
33% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).