Turtle Cake Roll
Author: 
Makes: Makes now 10-inch roll
 
Ingredients
caramel:
  • 30 store-bought caramels
  • ¹⁄₂ cup heavy cream
cake:
  • 2 tablespoons vegetable oil, plus more for the pan
  • 3 large eggs
  • 1³⁄₄ cups devil’s food cake mix
  • 1 tablespoon confectioner’s sugar
frosting:
  • ¹⁄₂ cup heavy cream
  • 1 cup milk chocolate chips
  • 1¹⁄₄ tablespoons light corn syrup
  • ¹⁄₄ teaspoon pure vanilla extract
  • 1¹⁄₂ cups chopped
  • pecans, toasted
Instructions
  1. Prepare the caramel: Melt the caramels with the heavy cream in a microwave or double boiler, stirring until smooth. Refrigerate until completely cooled, 2 to 3 hours. Preheat the oven to 350°F. Line a 10 × 15-inch jelly-roll pan with parchment paper and grease the paper.
  2. Make the cake: Using an electric mixer, beat the eggs on high speed until thick and pale, about 5 minutes.
  3. Add the cake mix, oil, and ¹⁄₃ cup water, and beat on low speed for 30 seconds and then medium speed for 1 minute, scraping the sides of the bowl occasionally.
  4. Pour into the prepared pan and bake until the cake springs back when lightly touched, but still looks moist, 11 to 14 minutes. Do not overbake, or the cake will be dry and crack when rolled. Remove from the oven and run a knife around the edges of the pan to make sure the cake does not stick. Lay a clean tea towel on a flat surface and sprinkle with the confectioner’s sugar. Turn the cake upside down on the towel and peel off the parchment paper. While hot, carefully roll up the cake in the towel, starting at the short end. Let cool completely on a wire rack, about 1 hour.
  5. Meanwhile, make the frosting: Heat the heavy cream in the microwave or on the stovetop, until it just starts to boil. Stir in the chocolate chips and corn syrup. Let stand for 3 minutes and then whisk until smooth. Mix in the vanilla. Refrigerate, stirring every 15 minutes, until it has a spreadable consistency, about 1 hour.
  6. Once the cake has cooled, remove the caramel from the refrigerator. Using an electric mixer, whip the caramel until it is spreadable and has a frosting-like consistency, about 3 minutes.
  7. Unroll the cake carefully. Spread the caramel evenly over the cake. Reroll the cake, this time without the towel. It should roll easily. Put the cake on a wire rack with a baking sheet underneath to catch any drips. Frost with the chocolate frosting and top with the pecans.
Recipe by Bakepedia at https://www.bakepedia.com/turtle-cake-roll/