Chocolate Torte, Minted

By MarieR

Ingredients

• FILLING/TOPPING:
• 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 ounces semisweet chocolate, finely chopped
• 3 egg whites
• 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

Prep: 30 min. Bake: 30 min. + cooling

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 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.
Nutrition Facts
1 piece: 308 calories, 12g fat (6g saturated fat), 10mg cholesterol, 205mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 3g protein.
Originally published as Minted Chocolate Torte in Holiday & Celebrations Cookbook 2002