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Minted Chocolate Torte

By: Barbara Humiston

"Our family has enjoyed this pretty layered cake for years. It's a favorite for many occasions. --Barbara Humiston, Tampa, Florida"

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 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 vanilla extract
2 (1 ounce) squares semisweet chocolate, finely chopped
3 egg whites
FILLING/TOPPING:
6 (1 ounce) squares semisweet chocolate
1/4 cup butter (no substitutes)
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
2 drops green food color

Directions

In a large mixing bowl, cream shortening and 1 cup sugar. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and chocolate. In a small mixing 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 degrees F 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 until smooth. Remove from the heat; transfer to a mixing bowl. Beat in the confectioners' sugar, hot water, vanilla and salt.
To assemble, split 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 bowl, gently combine the whipped topping, extracts and food coloring. Frost the sides of the cake. Store in the refrigerator.