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Butter Pecan Milk Chocolate Jelly Roll

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Butter up this jellyroll with milk chocolate mousse and Creamy Home-Style Classic Coconut Pecan Frosting.

  • Hands-On Time: 40 Minutes
  • Total Time: 2 Hours 20 Minutes
  • Servings: 2 Jelly Rolls - each serves 10-12 people
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Whip 3 Cups Heavy Cream and 3 Tbsp. sugar until the consistency of soft sour cream, Do Not Over whip. You can always whip it a little more later on. One thing you cannot do is un-whip cream. If you over whip the cream it turns to butter.
  2. Prepare the milk chocolate mousse; Chop the milk chocolate, melt milk chocolate carefully in a microwave 10 seconds at a time. Stir the chocolate after each heating.
  3. Prepare Gelatin: Sprinkle Gelatin over ¼ cup of milk and stir in. The gelatin will soften and swell. Heat ½ cup of cream and ¼ cup of milk to a boil. Remove from the heat and stir in the soften gelatin mixture. Stir in warm melted chocolate. Fold the milk chocolate mixture into the whipped cream. Refrigerate.
  4. Prep: PREHEAT oven to 350°F. Line your cookie sheets with parchment paper.
  5. Mix: BLEND cake mix, water, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 4 minutes.
  6. Place 2½ cups of batter in your cookie sheet and spread evenly. Bake until the cake springs back in the center 10 to 12 minutes. Remove from the oven and cool for 2 minutes. Place a parchment paper sheet over your jelly roll. Place another cookie sheet on top of the parchment sheet and invert your jelly roll to remove it from the cookie sheet.
  7. Once the Jelly roll is cool remove the parchment paper on the top but leave the parchment on the bottom. Carefully spread 1 cup of the cooled and firm milk chocolate mousse over the entire surface. To roll: start from 1 long side, pick up the parchment paper and curl the cake into a roll removing the parchment as you roll. Use the Parchment as a helper to prevent your fingers from poking through the cake. Roll the rolled cake in parchment and Freeze 1 hour to firm up the cake and allow for easy handling.
  8. Beat the coconut pecan frosting with the remaining soft butter. Remove the jelly roll from the freezer and place on a cookie sheet and frost the entire jelly roll with the butter enriched coconut pecan frosting.
  9. Chill the glazed jellyroll and then cut the ends as pictured. Place your Jelly roll on your serving platter turning the cut ends out to see your clean cut and give the impression of a log.
  10. This cake must be refrigerated until service.

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Tips

Carmel Chocolate Bar

Carmel Chocolate Bar

Add one 8 oz bag of Heath Toffee Bits to the Carmel Chocolate Bar recipe found on the Carmel Cake Mix - makes the bars much more moist and rich.


Brownie clean-up

Brownie clean-up

Every time I make brownies I use parchment paper in my glass pyrex and I never have to wash or scrape off anything! just a good wipe and I'm done!





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