Toffee-Pecan Roulage

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.

Fold in brickle chips and finely chopped pecans. Divide batter in half and spread evenly into prepared pans.

(Layers will be thin.) Bake each cake at 350° on the middle rack in separate ovens for 13 minutes or until cake springs back when lightly touched in the center.