Name: Minted Chocolate Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1/2 cup shortening -; 1-1/3 cups sugar, divided -; 2-1/4 cups cake flour -; 3 teaspoons baking powder -; 1/2 teaspoon salt -; 1 cup 2% milk -; 1-1/2 teaspoons vanilla extract -; 2 ounces semisweet chocolate, finely chopped -; 3 large egg whites, room temperature -; FILLING/TOPPING: -; 6 ounces semisweet chocolate, chopped -; 1/4 cup butter -; 1-1/4 cups confectioners' sugar -; 3 tablespoons hot water -; 1 teaspoon vanilla extract -; Dash salt -; Frosting: -; 2 cups whipped topping -; 1/2 teaspoon vanilla extract -; 1/8 teaspoon peppermint extract -; 1 to 2 drops food coloring, optional -; Mint Andes candies, chopped -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Minted Chocolate Torte

1. 1/2 cup shortening -

2. 1-1/3 cups sugar, divided -

3. 2-1/4 cups cake flour -

4. 3 teaspoons baking powder -

5. 1/2 teaspoon salt -

6. 1 cup 2% milk -

7. 1-1/2 teaspoons vanilla extract -

8. 2 ounces semisweet chocolate, finely chopped -

9. 3 large egg whites, room temperature -

10. FILLING/TOPPING: -

11. 6 ounces semisweet chocolate, chopped -

12. 1/4 cup butter -

13. 1-1/4 cups confectioners' sugar -

14. 3 tablespoons hot water -

15. 1 teaspoon vanilla extract -

16. Dash salt -

17. Frosting: -

18. 2 cups whipped topping -

19. 1/2 teaspoon vanilla extract -

20. 1/8 teaspoon peppermint extract -

21. 1 to 2 drops food coloring, optional -

22. Mint Andes candies, chopped -

How to cook deliciously - Minted Chocolate Torte

1. Stage

Grease and flour two 9-in. round baking pans; set aside. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.

2. Stage

In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.

3. Stage

Pour into prepared pans. Bake or 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

4. Stage

In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth.

5. Stage

Cut each cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers 3 times. In a large bowl, gently combine the whipped topping, extracts and, if desired, food coloring. Frost the sides of the cake. Sprinkle top with Mint Andes Candies. Store in the refrigerator.