Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 4 min
Makes: 12 servings
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped, divided
10 Tbsp. butter or margarine
2/3 cup sugar
3 eggs
1 tsp. vanilla
1/3 cup flour
1/4 tsp. salt
20 KRAFT Caramels
2 Tbsp. milk
1 cup JET-PUFFED Miniature Marshmallows
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.
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Nutrition (per serving)
Calories 330
Total fat 18g
Saturated fat 10g
Cholesterol 80mg
Sodium 210mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 32g
Protein 4g
Vitamin A 10%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 6%DV
