Caramel Turtle Cake Roll (Print Version)

# Ingredients:

01 - Powdered sugar
02 - Butter
03 - Chopped pecans
04 - Vanilla extract
05 - Eggs
06 - Semi-sweet chocolate
07 - Caramel sauce
08 - Cocoa powder
09 - Baking powder
10 - Salt
11 - Milk or dark chocolate for drizzling
12 - Heavy cream
13 - Granulated sugar
14 - All-purpose flour

# Instructions:

01 - Set the oven to 350°F (175°C) and get a jelly roll pan ready by lining it with parchment paper. Lightly grease the paper too.
02 - Whisk the eggs and sugar until fluffy. Add vanilla, then gently fold in the flour, cocoa powder, baking powder, and salt after sifting.
03 - Pour the batter evenly onto the lined pan and bake for 12-15 minutes. It's done when it lightly bounces back after a touch.
04 - With the cake still warm, roll it tightly in a clean, powdered sugar-dusted kitchen towel. Let it cool fully this way.
05 - Beat heavy cream with powdered sugar until it holds soft peaks. Gently stir in the caramel sauce.
06 - Unroll the cooled cake, layer the caramel cream filling evenly, and sprinkle some chopped pecans on top. Roll it back up carefully.
07 - Melt semi-sweet chocolate and drizzle it over the roll. For extra flavor, add more pecans if you’d like.
08 - Chill the roll in the fridge for at least an hour to set before cutting into slices.

# Notes:

01 - You can store this dessert in the fridge for up to 4 days. Perfect to make in advance!

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