Nutty Chocolate Caramel Torte

What you'll need


Working Method

Prepare Baker’s Request™ Devil’s Food Cake Mix according to manufacturer’s instructions. Deposit 1.5 pounds batter into an 8 inch round cake pan treated with pan spray.  Bake at 350F until cake springs back lightly when touched, let cool completely and depan.  Mix together 4 pounds caramel fudge icing and 4oz peanuts.  Reserve.  Split one baked cake so that it is two layers.  Working in a cake ring, place one cake layer, belly side down in the ring.  Top with warmed prepared caramel and spread evenly.  Chill for 20 minutes.  Place chocolate fudge icing in a piping bag fitted with a straight round tip and pipe two concentric circles onto the layer.  Freeze for 20 minutes.  Warm additional caramel fudge icing and temper it with velvatop, whisking to combine.  Use one part caramel fudge icing and 2 parts velvatop.  Fill next layer with prepared caramel mousse, top with reserved cake layer, cut side down, pressing out any air bubbles.  Let freeze overnight.  The next day, warm chocolate fudge icing and pour over cake to coat.  Decorate the sides with large chocolate curls. 


Devil's Food Cake, Caramel, Fudge, Peanut, Fudge, Vanilla, Non-Dairy, Shavings, Chocolate, Layer Cake 

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Nutty Chocolate Caramel Torte

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