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Devil's Food Caramel Torte Recipe

Devil's Food Caramel Torte Recipe photo by Taste of Home

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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.

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Devil's Food Caramel Torte Recipe

Prep: 40 min. Bake: 25 min. + cooling

Yield: 12 Servings

40 25 65

Ingredients

1 package devil's food cake mix (regular size)
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.

Nutritional Facts 1 serving (1 slice) equals 643 calories, 36 g fat (12 g saturated fat), 95 mg cholesterol, 502 mg sodium, 74 g carbohydrate, 2 g fiber, 7 g protein.

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

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Devil's Food Caramel Torte

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Reviewed on Mar. 04, 2010 by tas9520

This cake is delicious and the caramel frosting is the best! I experienced some trouble spreading the batter in the pan because the greased wax paper moved around. In addition I will take any suggestion - my "cream mixture" was more like a thick soup with no "stiff peaks" . Not sure if I did not mix it long enough or if it was overmixed or on the wrong speed. I will definitely make this again and hopefully improve on the cream mixture.

Reviewed on Nov. 16, 2009 by motherofdogs

Maddydog, is this the recipe you're looking for? It doesn't have chocolate sandwich cookies as an ingredient, but it is from the issue of TOH you specified.