Nutty Chocolate Caramel Torte

What you'll need

Directions

Working Method

Prepare Baker’s Request™ Devil’s Food Cake Mix according to manufacturer’s instructions. Deposit 1.5 pounds batter into an 8 inch round cake pan treated with pan spray.  Bake at 350F until cake springs back lightly when touched, let cool completely and depan.  Mix together 4 pounds caramel fudge icing and 4oz peanuts.  Reserve.  Split one baked cake so that it is two layers.  Working in a cake ring, place one cake layer, belly side down in the ring.  Top with warmed prepared caramel and spread evenly.  Chill for 20 minutes.  Place chocolate fudge icing in a piping bag fitted with a straight round tip and pipe two concentric circles onto the layer.  Freeze for 20 minutes.  Warm additional caramel fudge icing and temper it with velvatop, whisking to combine.  Use one part caramel fudge icing and 2 parts velvatop.  Fill next layer with prepared caramel mousse, top with reserved cake layer, cut side down, pressing out any air bubbles.  Let freeze overnight.  The next day, warm chocolate fudge icing and pour over cake to coat.  Decorate the sides with large chocolate curls. 

Load More Reviews

Nutty Chocolate Caramel Torte

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close