Toffee-Pecan Roulage

• vegetable cooking spray
• 4 large eggs
• 1/2 c. water
• 1 pkg. yellow cake mix
• 1/4 c. almond brickle chips
• 1/4 c. finely chopped pecans, toasted
• 3 to 4 Tbsp. powdered sugar
• 2 c. whipping cream
• 2 Tbsp. sifted powdered sugar
• 4 to 6 Tbsp. praline liqueur, divided*
• additional powdered sugar
• Praline Sauce
• garnishes (whipped cream and toasted pecan halves)

1. Coat 2 (15 x 10 x 1-inch) jellyroll pans with cooking spray; line with wax paper and coat with cooking spray. Set aside. Beat eggs in a large bowl at medium-high speed with an electric mixer 5 minutes. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at medium-high speed 2 minutes.
2. Fold in brickle chips and finely chopped pecans. Divide batter in half and spread evenly into prepared pans.
3. (Layers will be thin.) Bake each cake at 350u0b0 on the middle rack in separate ovens for 13 minutes or until cake springs back when lightly touched in the center.

vegetable cooking spray, eggs, water, yellow cake mix, chips, pecans, powdered sugar, whipping cream, powdered sugar, praline liqueur, additional powdered sugar, praline sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989432 (may not work)