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    Torte: Chocolate Mint Torte


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    4 eggs
    1 18 1/2 ounce chocolate cake mix
    1 package instant chocolate pudding mix (3 1/2 ounce)
    1/3 cup vegetable oil
    1 cup water
    1/2 cup semisweet chocolate morsels
    2 teaspoon vegetable oil
    1 teaspoon peppermint extract
    2 cups heavy cream whipped

    Recipe



    Preheat oven to 350°F.  Spray 2 9-inch cake pans with non-stick vegetable spray.

    In a large mixing bowl, beat eggs until thick and lemon-colored.  Blend in cake mix, pudding mix, oil, and water; beat until smooth.  Pour into prepared cake pans.

    Bake for 30 minutes or until a tester inserted in the center comes out clean.  Cool in pans for 10 minutes.  Remove from pans; cool completely on a wire rack.

    In a small saucepan, over low heat, melt chocolate and oil, stirring constantly; remove from heat.  Stir in peppermint extract.

    Split the cakes in half horizontally.  Place one layer on a serving plate; spread with half the whipped cream.  Place a cake layer on top; spread with half the chocolate mixture.  Repeat the layering.  Chill at least 2 hours before serving.


 

 

 

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