Fudgy Peppermint Stick Torte

By shelliec

Nutrition Facts: 1 slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.

Ingredients

• FILLING:
• 1-1/2 cups butter, softened
• 3-1/4 cups packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1-1/4 cups baking cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2-1/2 cups cold water
• 1-1/2 cups heavy whipping cream
• 1/2 cup confectioners' sugar, divided
• 1/4 teaspoon peppermint extract
• 1 package (8 ounces) cream cheese, softened
• 1 cup crushed peppermint candies, divided

Details

Servings 16
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.

Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat cream until it begins to thicken. Add 1/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.

Place bottom cake layer on a serving plate; top with one-fourth of filling. Repeat layers three times. Refrigerate for at least 1 hour.

Just before serving, sprinkle remaining candies over the top.