Chocolate-Caramel Turtle Torte |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This layer cake includes layers of devil's food cake, pudding, whipped topping, caramels, and pecans for a simple yet elegant dessert. Ingredients:
1 package (2-layer size) devil's food cake mix |
1 (3.9 ounce) package jell-o chocolate instant pudding |
25 kraft caramels |
3/4 cup milk |
1 (3.4 ounce) package jell-o vanilla flavor instant pudding |
1 (8 ounce) tub cool whip whipped topping, thawed, divided |
3 ounces baker's semi-sweet chocolate |
16 planters pecan halves |
Directions:
1. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry chocolate pudding mix to the cake mix before mixing with liquid ingredients. Cool cakes in pans 10 minutes; invert onto wire racks. Remove pans. Cool cakes completely.
2. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 minutes; stir. Microwave 2 minutes or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 minutes Cool 15 minutes. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 minutes or until chilled.
3. Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
4. Microwave remaining COOL WHIP and chocolate in microwaveable bowl 2 minutes or until blended, stirring after each minute. Cool 10 minutes Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.
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