Chocolate Caramel Turtle

Cake Roll
CAROL P. PINEDA
BTVTED FSM 3-1
 Ingredients in Cake Mix Cake Roll

 Eggs: Be sure to use large eggs. We’re going to beat them for a long time, until they’re thick.
 Cake Mix: Use any 15.25 ounce chocolate cake mix (I used Betty Crocker Devil’s Food).
 Water and Vegetable Oil: To finish off the cake recipe.
 Powdered Sugar: This is used for dusting and in the filling.
 Butter: Use softened unsalted butter to make the caramel buttercream.
 Caramel Sauce: You can use store bought or homemade. I love using my homemade caramel in this
recipe.
 Vanilla Extract: For flavor
 Heavy Whipping Cream: This is for making the ganache – it helps make the rich chocolate coating. No
substitutions!
 Chocolate Chips: I used milk chocolate chips but you can also use semi-sweet.
 Pecans: Use chopped toasted pecans as a decoration for the top. Learn how to toast pecans!
 Assemble the Cake Roll:

 Once you’ve made the filling and frosting

and cake are cooled, you can assemble
the cake!
 Carefully unroll the cooled cake onto a
work surface. Spread the caramel
buttercream over the top in an even layer.
 Roll the cake up into itself like a jelly roll.
 Place the roll on the baking rack and
place a cookie sheet underneath to catch
drips. Pour the ganache all over the top,
then sprinkle the toasted nuts over the top
for decoration.
Finish Product