I love to try my hand at new baking ideas! I have created all types of ‘roll recipes’ for dinner but never a dessert. I choose this recipe from Dorothy at Crazy for Crust for my Werther’s Original® Caramel Baking Bash because it looked absolutely delicious and I thought it would be fun to ‘master’ a more difficult recipe like this in a group full of great cooks!
Although the ladies thought I was crazy when they first saw the recipe we were about to try, everyone was pleasantly surprise by how easy it actually turned out to be! In the end, we were pretty impressed with the results; especially once we tasted the final result! It was delicious and the chocolate frosting on top was absolutely awesome!
Our biggest lesson with ‘too many cooks in the kitchen’ was that we actually forgot to roll the cake immediately after laying it on the towel. We were so relieved it came off the pan that we must have celebrated a little too long. The result was, that the cake began to slightly crack when we rolled it the final time. Lesson learned… don’t celebrate until after you roll the cake within the towel! ;)
A Chocolate Turtle Cake Roll is a delicious, impressive dessert that is perfect for those chocolate and caramel lovers in your life!
- 3 eggs
- 1 3/4 cups Devil’s Food Cake Mix (Betty Crocker SuperMoist)
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar
- 30 Werther’s Original® Baking Caramels, unwrapped
- 1/2 cup heavy whipping cream
- 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 pecans
1. Combine caramels and heavy whipping cream into 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. Place in refrigerator until completely cooled, about 2-3 hours.
2. Preheat oven to 350 degrees. Line a jelly roll (15x10x1-inch) pan with foil and spray with non-stick baking spray. Then sprinkle flour over; tap over the sink or a trash can to release any extra flour.
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 over bake. 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. Immediately roll the hot cake in the towel. Set aside to cool.
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. Re-roll the cake. It should roll easily.
9. Place the cake on a cookie sheet to catch any drips. Frost the cake with the chocolate frosting. Top with chopped pecans. (Have a few cracks in your cake? No worries, the chocolate icing and pecans will help cover those blemishes!) Finally, cut off the ends of the cake and place on a cake plate to present your beautiful cake roll!
Check Out Even More Delicious Caramel Recipes:
Starbuck’s Caramel Apple Cider Copycat Recipe