- 1 package (2-layer size) devil's food cake mix
- 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
- 25 KRAFT Caramels
- 3/4 cup milk
- 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 3 ounces BAKER'S Semi-Sweet Chocolate
- 16 PLANTERS Pecan Halves
- 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.
- 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.
- Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
- 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.