Chocolate Peppermint Torte

By Cookie67

Ingredients

• CAKE:
• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 cup cocoa powder
• 1/2 cup shortening
• 1 cup milk
• 1 tsp pure vanilla extract
• 2 eggs
• WHIPPING FILLING:
• 1 pint heavy cream
• 2 tsp pure vanilla extract
• 1 cup mini marshmallows
• 1 cup crushed peppermint stick candy, reserve 1 tsp for decorating
• 3/4 cup chopped pecans
• FROSTING:
• 1/2 pint heavy cream
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 24 pecan halves for decorating

Details

Servings 16

Preparation

Step 1

Preheat oven to 350.
CAKE:
Grease and flour 4 9-inch round cake pans and set aside.

Cut waxed paper rounds the size of the pan bottoms and place them in the pans just prior to filling with batter. In a large mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa. Add the shortening, milk, and vanilla. Beat for 2 minutes. Add the eggs and beat for 2 minutes, more. Divid the batter among the cake pans. Bake at 350 for 15 minutes. Cool for 10 minutes on a cooling rack. Carefully remove from the pans. These are thin cakes, do not panic if a layer cracks, just carefully put it back together on the cooling rack and it will usually stick together, otherwise the frosting will the trick.

WHIPPED FILLING:
In a chilled mixing bowl, whip the heavy cream until stiff. Add the vailla and mix. Fold in the mini marshmallows, most of the crushed candy and chopped pecans. Assemble the cake with the filling between each layer and on the top. Use the frosting for the sides.

FROSTING:
Whip the heavy cream with the powdered sugar and vanilla until smooth. Frost the sides of the torte with the frosting. Arrange pecan halves around the top and sprinkle with the reserved peppermint candy. Refrigerate. Cut carefully with a thin serrated knife.