Chocolate-Caramel Cream Torte – a delicious recipe with cake mix, Caramels, milk, Topping, Chocolate, pecan. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
2
Cool cakes in pans 10 min.
3
; invert onto wire racks.
4
Remove pans.
5
Cool cakes completely.
6
Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 min.
7
or until caramels are completely melted, stirring after each minute.
8
Add dry vanilla pudding mix; whisk 2 min.
9
Cool 15 min.
10
Gently stir in 1-1/2 cups Cool Whip.
11
Refrigerate 20 min.
12
or until chilled.
13
Cut cakes horizontally in half; stack on plate, spreading 1/3 of the pudding mixture between each layer.
14
Microwave remaining Cool Whip and chocolate in microwaveable bowl 2 min.
15
or until chocolate is completely melted and mixture is well blended, stirring after each minute.
16
Cool 10 min.
17
Spread over torte, allowing excess glaze to drip down side.
18
Sprinkle with nuts.
3325
kcal
Calories
311
g
Fat
108
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. (2-layer size) devil's food cake mix, 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, 25 Kraft Caramels, 3/4 cup milk, and more.
Yes, Chocolate-Caramel Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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