Chocolate Caramel Torte


2 (19.8 ounce) packages brownie mix
½ cup instant coffee crystals
1 tablespoon cinnamon
1/3 cup pareve whip
½ cup brown sugar
6 tablespoons margarine
2 tablespoons corn syrup
½ teaspoon vanilla
1 (13 ounce) jar chocolate or chocolate-nut spread
Pecan Halves for garnish, if desired

Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Prepare each brownie mix according to package direction adding the coffee crystals and cinnamon. Spoon batter into prepared pans and bake for 35 to 40 minutes. Cool completely and remove from pans.
In a medium saucepan, combine pareve whip, brown sugar, margarine and corn syrup. Bring to a boil and reduce heat to simmer. Simmer for 3 minutes. Remove from heat and stir in vanilla. Transfer to a bowl and cool COMPLETELY.
Place one brownie layer on a cake plate. Top with chocolate spread, spreading evenly. Spoon 1/3 cup caramel over chocolate spread. Top with second brownie layer and then remaining caramel. Garnish with pecan halves, if desired.
Let stand 30 minutes before serving.

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