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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.
25 min
1 hr 20 min
12 servings
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What You Need

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped, divided
Tbsp.  butter or margarine
cup  sugar
tsp.  vanilla
cup  flour
tsp.  salt
 KRAFT Caramels
Tbsp.  milk
cup  JET-PUFFED Miniature Marshmallows

Make It

HEAT oven to 350°F.

SPRAY 9-inch round pan with cooking spray; cover bottom of pan with waxed paper. Microwave 1 cup chopped chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. 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 platter. Remove and discard waxed paper. Cool cake slightly.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Sprinkle marshmallows and remaining chopped chocolate over torte; drizzle with caramel sauce.

Kraft Kitchens Tips

Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
How to Prepare Torte in Springform Pan
Prepare as directed, baking the torte in a 9-inch springform pan and omitting the waxed paper. Remove rim of pan before serving torte. Do not invert torte onto plate.
Special Extra
Stir 1/2 cup chopped PLANTERS Walnuts or Pecans into batter before pouring into prepared pan.
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