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Devil's Food Caramel Torte




Source of Recipe


Dianne Bettin in Taste of Home Magazine, December/January 2007


Recipe Introduction


This is a wonderful, rich cake. Full of candy and so chocolaty! Definitely one for a true chocolate lover! The frosting is whipped cream based, so it cuts down on the richness a bit, but still – cut these pieces small! Mine took a little longer to cook than they say, but everything in the recipe seems spot on! I didn’t change a thing, and I wouldn’t next time. One note – make sure that you chop the amount of Turtles you use for the frosting very, very small – otherwise it makes it hard to frost the cake. The pieces that go in the cake can be a bit chunkier.


List of Ingredients




1 package (18-1/4 ounces) devil's food cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional


Recipe



Preheat oven to 350 degrees.

Line two 9-in. round baking pans with waxed paper [or parchment]; grease the paper and set aside. In a large mixing bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.

Pour into prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.

In a small mixing bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.

Place one cake layer on a serving plate; spread with chocolate frosting [I didn’t use quite all of the frosting]. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving.

Yield: 12 servings.