Name: Minted Chocolate Torte
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 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

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

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

Instructions

1 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.

2 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.

3 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.

4 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.

5 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.