Minted Chocolate Torte

Name: Minted Chocolate Torte
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; 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; 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

20 ingredients

5 steps

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
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
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

Directions

1

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

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

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

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

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.