Chocolate-Caramel Marshmallow Torte

Chocolate-Caramel Marshmallow Torte recipe

photo by:kraft

Chocolate cake is topped with chopped chocolate and mini marshmallows, then drizzled with melted caramels for a spectacular finish.

time

prep:

20 min

total:

1 hr 4 min

servings

total:

12 servings

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped, divided

Tbsp. butter or margarine

2/3

cup sugar

eggs

tsp. vanilla

1/3

cup flour

1/4

tsp. salt

KRAFT Caramels

Tbsp. milk

cup JET-PUFFED Miniature Marshmallows

Make It

PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan. Line bottom of pan with waxed paper. Microwave 1 cup of the chopped chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; stir until well blended. Pour into prepared pan.

BAKE 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen cake. Invert cake onto serving platter. Remove and discard waxed paper. Cool cake slightly.

MICROWAVE caramels and milk in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Sprinkle marshmallows and remaining chopped chocolate over torte. Drizzle with caramel mixture.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

How to Prepare Torte in Springform Pan

Prepare as directed, substituting 9-inch springform pan for 9-inch round cake pan. Do not line pan with waxed paper before filling with batter. Do not invert torte to serve.

Special Extra

Stir 1/2 cup chopped PLANTERS Walnuts or Pecans into cake batter after adding flour and salt.

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