Minted Chocolate Torte Recipe
Minted Chocolate Torte Recipe photo by Taste of Home

Minted Chocolate Torte Recipe

Publisher Photo
Our family has enjoyed this pretty layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12-16 servings

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 milk
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 ounces semisweet chocolate, finely chopped
  • 3 egg whites
  • FILLING/TOPPING:
  • 6 ounces semisweet chocolate, chopped
  • 1/4 cup butter
  • 1-1/4 cups confectioners' sugar
  • 3 tablespoons hot water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt
  • FROSTING:
  • 2 cups whipped topping
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon peppermint extract
  • 1 to 2 drops food coloring, optional
  • Mint Andes candies, chopped

Nutritional Facts

1 serving (1 piece) equals 308 calories, 12 g fat (6 g saturated fat), 10 mg cholesterol, 205 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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 two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near 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 two horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers three 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. Yield: 12-16 servings.
Originally published as Minted Chocolate Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p73

Nutritional Facts

1 serving (1 piece) equals 308 calories, 12 g fat (6 g saturated fat), 10 mg cholesterol, 205 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Minted Chocolate Torte

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MY REVIEW
Reviewed Mar. 11, 2011

"Hi, I read the recipe now, and I realize, there's something missing: for the batter, you say 'fold in the chocolate' but there's no chocolate mentioned in the ingredients. While for the frosting, there is chocolate mentioned 2 times, but diff quantities. Can you please advice? Thank you, Amalia"

MY REVIEW
Reviewed Mar. 7, 2011

"I intend to do this for my son's 5th birthday, at the end of the month. It looks amazing, and I hope the taste is the same amazing :) I will review again , after the party."

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