Fudgy Peppermint Stick Torte Recipe
Fudgy Peppermint Stick Torte Recipe photo by Taste of Home

Fudgy Peppermint Stick Torte Recipe

Publisher Photo
I created this recipe based on a chocolate cake a friend made for me several years ago. I love the fact that it has brown sugar instead of granulated sugar. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES: 16 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 3-1/4 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1-1/4 cups baking cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2-1/2 cups cold water
  • FROSTING:
  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar, divided
  • 3/4 teaspoon peppermint extract
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup crushed peppermint candies, divided

Nutritional Facts

1 slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
  2. Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
  4. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top. Yield: 16 servings.
Originally published as Fudgy Peppermint Stick Torte in Taste of Home December/January 2011, p95

Nutritional Facts

1 slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Fudgy Peppermint Stick Torte

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 28, 2011

"LOVED this! Absolutely delicious. This does make a pretty big torte. I didn't have many people over to share with so I sliced the torte into individual servings and froze them, then just pulled a slice out of the freezer whenever I felt like having a slice. You could also make 2 tortes with this using 2 layers for each instead of 4 and get a head start on a Valentine's or St. Patrick's Day dessert. For St. Patrick's Day, just add a little green food coloring to the frosting and decorate with Andes Mints instead of peppermint candies. This recipe is a keeper!"

MY REVIEW
Reviewed Feb. 2, 2011

"Excellent cake! I left out the peppermint extract and candies. Makes a beautiful presentation. I will make this cake again and again!"

MY REVIEW
Reviewed Dec. 7, 2010

"Moist, wonderful and Chocolatey. makes me think of a york peppermint patty. well worth the try"

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