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Minted Chocolate Torte

Our family has enjoyed this remarkable 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
    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 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • 3 large egg whites, room temperature
  • FILLING/TOPPING:
  • 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
  • FROSTING:
  • 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

  • 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.
  • 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 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.
  • 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 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.
Nutrition Facts
1 piece: 308 calories, 12g fat (6g saturated fat), 10mg cholesterol, 205mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Elizabeth
    Mar 5, 2020

    I'm going to try this, but use mint chocolate chips. Sounds yummy!

  • Ellen
    Dec 7, 2019

    I made this cake and it was horrible. The cake was dry and lacked flavor. I would highly recommend skipping this recipe.

  • snker0521
    Dec 6, 2019

    Amaliatrusca, there is nothing missing. Just above the 3 large egg whites in the cake ingredients is 2 ounces of semi sweet chocolate, finely chopped. It is easy to miss but it is there. Personally, I would use mini chocolate chips but that is me.

  • Betsy
    Dec 6, 2019

    I will likely make this for our upcoming New Year's Eve party. The recipe looks great. I'd like to substitute real whipping cream for the prepared tub style. Also, in answer to Amalia, the chocolate in the batter is the 2 ounces that is chopped in the first part of the recipe under preparing the batter.

  • amaliatrusca
    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

  • amalia2011
    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.