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 whippedRecipe
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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