Chocolate Angel Roll - cooking recipe

Ingredients

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

Preparation

Prepare cake mix as directed.
Spread half of batter on each of 2 jelly roll pans.
Bake at 350\u00b0 for 20 to 25 minutes, or until light golden brown.
Loosen cake from edges, invert on towels generously sprinkled with powdered sugar.
Trim off stiff edges of cake.
While hot, carefully roll each cake and towel from narrow end.
Cool on wire rack.
Beat milk and pudding until blended. Stir chopped pecans and chopped candy into pudding mixture. Reserve 3/4 cup whipped topping.
Fold remaining topping into pudding mixture.
Unroll 1 cake and remove towel.
Spread 1/2 the pudding over the cake.
Repeat for other cake.
Roll up.
Garnish with the chocolate topping and rest of whipped cream.
Slice with electric knife.