Chocolate Angel Roll

• 1 pkg. one-step angel food cake mix
• powdered sugar
• 2 c. milk
• 2 pkg. instant chocolate pudding
• 1 c. chopped pecans
• 2 chocolate coated toffee bars, chopped
• 1 (8 oz.) Cool Whip
• 2 Tbsp. chocolate syrup
• pecan halves

1. Prepare cake mix as directed.
2. Spread half of batter on each of 2 jelly roll pans.
3. Bake at 350u0b0 for 20 to 25 minutes, or until light golden brown.
4. Loosen cake from edges, invert on towels generously sprinkled with powdered sugar.
5. Trim off stiff edges of cake.
6. While hot, carefully roll each cake and towel from narrow end.
7. Cool on wire rack.
8. Beat milk and pudding until blended. Stir chopped pecans and chopped candy into pudding mixture. Reserve 3/4 cup whipped topping.
9. Fold remaining topping into pudding mixture.
10. Unroll 1 cake and remove towel.
11. Spread 1/2 the pudding over the cake.
12. Repeat for other cake.
13. Roll up.
14. Garnish with the chocolate topping and rest of whipped cream.
15. Slice with electric knife.

onestep angel food cake mix, powdered sugar, milk, instant chocolate pudding, pecans, chocolate, chocolate syrup, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364098 (may not work)