Devil's Food Caramel Torte
My family calls this festive dessert “turtle cake” because of the delectable candy bits in the moist cake layers and the gooey-good filling. It’s an impressive-looking cake but quite easy to make, as you’ll see from the recipe.
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
40 min. |
COOK
|
25 min.
|
TOTAL
|
65 min.
|
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.