Chocolate-Caramel Cream Torte

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 25 Kraft Caramels
• 3/4 cup milk
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 3 cups thawed Cool Whip Whipped Topping, divided
• 3 oz. Baker's Semi-Sweet Chocolate
• 16 pecan halves

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.
2. Cool cakes in pans 10 min.
3. ; invert onto wire racks.
4. Remove pans.
5. Cool cakes completely.
6. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 min.
7. or until caramels are completely melted, stirring after each minute.
8. Add dry vanilla pudding mix; whisk 2 min.
9. Cool 15 min.
10. Gently stir in 1-1/2 cups Cool Whip.
11. Refrigerate 20 min.
12. or until chilled.
13. Cut cakes horizontally in half; stack on plate, spreading 1/3 of the pudding mixture between each layer.
14. Microwave remaining Cool Whip and chocolate in microwaveable bowl 2 min.
15. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
16. Cool 10 min.
17. Spread over torte, allowing excess glaze to drip down side.
18. Sprinkle with nuts.

cake mix, caramels, milk, topping, chocolate, pecan

Taken from www.kraftrecipes.com/recipes/chocolate-caramel-cream-torte-138743.aspx (may not work)