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Chocolate-Caramel Turtle Torte

Rated as 4.67 out of 5 Stars

"This layer cake includes layers of devil's food cake, pudding, whipped topping, caramels, and pecans for a simple yet elegant dessert."
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Ingredients

1 h 50 m servings 318 cals
Original recipe yields 16 servings (1 9-inch layer cake)

Directions

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  • Prep

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  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. Cool cakes in pans 10 minutes; invert onto wire racks. Remove pans. Cool cakes completely.
  2. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 minutes; stir. Microwave 2 minutes or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 minutes Cool 15 minutes. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 minutes or until chilled.
  3. Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
  4. Microwave remaining COOL WHIP and chocolate in microwaveable bowl 2 minutes or until blended, stirring after each minute. Cool 10 minutes Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.

Footnotes

  • SIZE-WISE:
  • Sweets can fit into a balanced diet but remember to keep tabs on portions.
  • VARIATIONS:
  • Omit chocolate pudding. Prepare using yellow cake mix and 2 pkg. (3.4oz. each) JELL-O Vanilla Flavor Instant Pudding.

Nutrition Facts


Per Serving: 318 calories; 10.4 g fat; 51.4 g carbohydrates; 3.6 g protein; 22 mg cholesterol; 509 mg sodium. Full nutrition

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Reviews

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Tested this out and it was wonderful! I am making for Thanksgiving as some members of my family don't like Pumpkin Pie.

I followed the recipe exactly except instead of preparing the cake mix according to the box, I combined the cake mix, chocolate pudding mix, 3/4 canola oil, 3/4 cup water, 3 eggs, and 8 oz sour ...