Ingredients:
[TD="width: 50%"]1 package (2-layer size) devil's food
cake mix
1 (3.9 ounce) package JELL-O Chocolate
Instant Pudding
25 Caramels
3/4 cup milk
1 (3.4 ounce) package JELL-O Vanilla
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[TD="width: 50%"]Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped
Topping, thawed, divided
3 ounces Semi-Sweet
Chocolate
16 Pecan Halves
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| 1. | 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 minutes; invert onto wire racks. Remove pans. Cool cakes completely. |
| 2. | Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 minutes; stir. Microwave 2 minutes or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 minutes Cool 15 minutes. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 minutes or until chilled. |
| 3. | Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer. |
| 4. | Microwave remaining COOL WHIP and chocolate in microwaveable bowl 2 minutes or until blended, stirring after each minute. Cool 10 minutes Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts. |