Devil's Food Caramel Torte Recipe

Ingredients

• 1 package (18-1/4 ounces) devil's food cake mix
• 1 cup buttermilk
• 1/2 cup canola 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

Directions

• Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large 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 at 350° 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 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. 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.

Devil's Food Caramel Torte published in Taste of Home December/January 2007, p34