Watch the video above to learn how to make this recipe!
Ingredients
- 1 package (2-layer size) devil's food cake mix
- 37/8 oz JELL-O chocolate instant pudding
- 25 KRAFT Caramels
- 3/4 cup milk
- 23/8 oz JELL-O vanilla instant pudding
- 8 oz COOL WHIP whipped topping, thawed, divided
- 3 oz BAKER'S semi-sweet chocolate
- 16 PLANTERS pecan halves
Directions
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 min.; invert onto wire racks. Remove pans. Cool cakes completely.
Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups Cool Whip. Refrigerate 20 min. or until chilled.
Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
Microwave remaining Cool Whip and chocolate in microwaveable bowl 2 min. or until blended, stirring after each minute. Cool 10 min. Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.
Size-Wise
Sweets can fit into a balanced diet but remember to keep tabs on portions.
Variation
Omit chocolate pudding. Prepare using a yellow cake mix and 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding.
How to Store
Keep refrigerated.
