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Minted Chocolate Torte

 Minted Chocolate Torte
Our family has enjoyed this pretty layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida
12-16 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

2 of 2

Minted Chocolate Torte (continued)

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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.