Chocolate-Caramel Marshmallow Torte

Ingredients

• 10 Tbsp butter 
• 20  caramels kraft
• 3  eggs 
• 0.3 cup flour 
• 1 cup marshmallows jet-puffed miniature
• 2 Tbsp milk 
• 0.3 tsp salt 
• 8 oz baker's semi-sweet chocolate divided chopped
• 0.7 cup sugar 
• 1 tsp vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• toothpicks
• microwave

Directions

1. Heat oven to 350F.
2. Spray 9-inch round pan with cooking spray; cover bottom of pan with waxed paper. Microwave 1 cup chopped chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
3. Add sugar; mix well. Blend in eggs and vanilla.
4. Add flour and salt; mix well.
5. Pour into prepared pan.
6. 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 platter.
7. Remove and discard waxed paper. Cool cake slightly.
8. Microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended.
9. Sprinkle marshmallows and remaining chopped chocolate over torte; drizzle with caramel sauce.