Directions: |
Directions:Heat oven to 350º. Grease 2 (9 inch) round cake pans. Line each pan with 9-inch round piece of waxed paper; grease waxed paper. Set aside. In large bowl combine all cake ingredients. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Pour batter into prepared pans. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; removed from pans. Remove waxed paper; cool completely. In chilled small bowl combine chilled whipping cream and 1 1/2 tsp mint extract. Beat at high speed, scraping bowl often, until soft peaks form. Gradually add sugar; continue beating until stiff peaks form (1 to 2 minutes). Reserve 1/2 cup filling for garnish; refrigerate. Cut each cake layer horizontally in half. To assemble torte, place one split cake layer on serving plate; spread with 1/3 of the filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour. In a 1-quart saucepan melt 2 tbsp butter. Stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes). Remove from heat, stir in 1/4 tsp mint extract. Spread glaze over top of torte, allowing glaze to drizzle down sides. Garnish with reserved 1/2 cup filling. (Dollops of filling on top of torte, approximately 8. Place mint leave in each dollop. Refrigerate until ready to serve. |
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