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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 375°F.
Step 2
Line a jelly roll pan with parchment paper.
Step 3
In a mixing bowl, beat eggs on high until very thick and lemon colored, about 5 minutes. Gradually beat in sugar.
Step 4
Turn mixer down to low and beat in water and vanilla extract.
Step 5
Gradually beat in flour, cocoa, baking powder and salt just until smooth.
Step 6
Pour into jelly roll pan, spreading into corners completely.
Step 7
Bake at 375°F until toothpick inserted in the center comes out clean, about 12-15 minutes.
Step 8
Immediately loosen edges of cake. Sprinkle a towel generously dusted with powdered sugar. Place towel, sugar side down over the cake and invert the cake. Remove the pan.
Step 9
Roll up the cake and towel from the narrow end. Cool on a wire rack at least 30 minutes.
Step 10
Beat the whipping cream in a chilled mixing bowl until stiff peaks form. Fold in ¼ cup caramel syrup and ¾ cup of the pecans. Reserve 1-2 cups of mixture for topping.
Step 11
Unroll the cake and spread the whipped cream evenly on top. Slice cake lengthwise evenly into 6 strips.
Step 12
On a 10 inch serving plate, tightly roll one strip into a circle. Coil remaining strips around the center.
Step 13
Top with reserved whipped cream. Drizzle with chocolate and caramel syrups and sprinkle with reserved pecans. Refrigerate until ready to serve.
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