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This recipe for CHOCOLATE MINT LAYERED TORTE, by , is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, February 4, 2011


2 cups all-purpose flour
1 1/2ups sugar
1/2 cups unsweetened cocoa
1/2 cup butter or margarine, softened
1 cup water
3 eggs
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla

2 cups (1 pint) whipping cream
1 1/2 mint extract
2 tbsp sugar

2 tbsp butter or margarine
1/2 cup semi-sweet real chocolate chips
2 tbsp light corn syrup
1/4 tsp mint extract

Heat oven to 350. 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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