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.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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 in 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.
Nutrition Facts : Calories 643 calories, Fat 36g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 502mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE TURTLE CAKE
No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
- Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
SALTED CARAMEL CHOCOLATE TORTE
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate
Provided by James Martin
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
- Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
- Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
- Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
- Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
Nutrition Facts : Calories 925 calories, Fat 69 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 61 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.27 milligram of sodium
DEVIL'S FOOD CARAMEL TORTE RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 10
Steps:
- 1. 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. 2. 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. 3. In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies. 4. 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.
SNICKERS CAKE
This is a recipe I found on Facebook, posted by "Kim's Krazyness." It has a moist, almost "wet" cake layer due to the topping of caramel you pour on while it's hot. NOTE: Because it has a real whipped cream topping, be sure to to store in the refrigerator!
Provided by Cindy-in-the-Kitchen
Categories Candy
Time 1h20m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 14
Steps:
- Bake the devil's food cake as directed on the box, in a 13 x 9" pan.
- While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping. (reserve a bit back for the topping).
- When the cake is done, remove from oven, and poke holes in it, using a fork or straw. Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake.
- Cool cake completely.
- Top cake with semi sweet chocolate chips.
- In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high. Gently stir in the chopped Snickers Bar pieces. Spread over cake.
- Top with chopped peanuts.
- Drizzle top of cake with chocolate syrup and the reserved caramel syrup.
- Chill before serving, and store remaining portions in the refrigerator.
Nutrition Facts : Calories 563.1, Fat 30.7, SaturatedFat 13, Cholesterol 91.4, Sodium 430.3, Carbohydrate 69.1, Fiber 1.8, Sugar 39.3, Protein 8.1
CHOCOLATE-CARAMEL TURTLE TORTE
Watch this My Food and Family video to learn how to make this delicious Chocolate Caramel Turtle Torte. The chocolate caramel turtle flavors are heavenly.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 16 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
DEVIL'S FOOD CAKE
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans.* In medium bowl, combine flour, baking soda and salt mix well.2. In large bowl, combine sugar and margarine beat until light and fluffy. Add vanilla and eggs blend well. Stir in chocolate. Alternately add dry ingredients and milk, beating well after each addition. Pour batter into greased and floured pans.3. Bake at 350°F. for 27 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled. Fill and frost as desired.TIP: * Cake can be baked in greased and floured 13 x 9-inch pan. Bake at 350°F. for 33 to 40 minutes. Cool 1 hour or until completely cooled.High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 330 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 5 g 25% * Cholesterol: 35 mg 12% * Sodium: 330 mg 14% * Total Carbohydrate: 45 g 15% * Dietary Fiber: 2 g 8% * Sugars: 26 g * Protein: 5 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 2 1/2 Fat or 3 Carbohydrate, 2 1/2 FatSee Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
Nutrition Facts : Nutritional Facts Serves
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