Caramel
Marshmallow Brownie Torte
By Brandy Smith
1 pkg (12 oz) semi sweet chocolate chunks, divided
3/4 cup (1 1/2 sticks) of butter or margarine
3/4 cup of sugar
3 eggs
1 tsp vanilla
1/3 cup of flour
1/4 tsp salt
1/2 cup walnuts or pecans chopped (optional)
25 caramels
2 tbsp milk
1 cup miniature marshmallows
Heat oven to 350 degrees. Grease and flour 9 inch round cake
pan. Line the bottom of pan with wax paper. Microwave 1 cup
of the chocolate chunks and butter in large microwave safe bowl on high
for 2 minutes or until butter is melted. Stir sugar into
chocolate mixture until well blended. Mix in eggs and
vanilla. Stir in flour and salt until well blended. Stir in
nuts. Pour into prepared pan. Bake 40 minutes or until
toothpick inserted in the center comes out with fudgy crumbs. Do
not over bake. Cool in pan 5 minutes. Run small knife
around side of pan to loosen edge. Invert cake onto serving
platter. Remove wax paper. Cool slightly. Microwave
caramels and milk in medium microwave bowl on high for two minutes or
until caramels begin to melt. Stir until mixture is smooth.
Sprinkle marshmallows and remaining chocolate chunks over torte.
Drizzle with caramel mixture.
