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Chocolate Caramel Pecan Torte


  • 1 package devil's food cake mix
  • 25 caramel candies, unwrapped
  • 2 Tbsp. milk
  • 1/2 cup chopped pecans
  • 1 1/2 cups thawed frozen whipped topping
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  • 1/4 cup semi-sweet chocolate chips
  • 1 tsp. vegetable oil


Preheat oven to 375 degrees F. Grease and flour bottom of 10 inch springform pan fitted with flat bottom; set aside.

Prepare cake mix according to package directions; pour into prepared pan. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Loosen cake from rim of pan; cool completely.

In medium microwave-safe bowl, combine candies and milk. Microwave on high 1 1/2-2 minutes or until smooth, stirring every 30 seconds. Stir in pecans.

Spread mixture evenly onto cake. Refrigerate 20 minutes or until caramel mixture is cooled. Pipe whipped topping around edge of cake. In small microwave-safe bowl, combine chocolate chips and oil. Microwave on high 1 1/2-2 minutes or until smooth, stirring every 30 seconds, drizzle over cake.

By Robin from Washington, IA

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