Shelly's Recipe

CHOCOLATE MINT TORTE

Category: Tortes

4 eggs
1 chocolate cake mix
1 (3 1/2 oz) pkg instant chocolate pudding mix
1/3 cup vegetable oil
1 cup water
1/2 cup semisweet chocolate morsels
2 tsp vegetable oil
1 tsp peppermint extract
2 cups heavy cream whipped

Preheat oven to 350. Spray 2 (9-inch) cake pans with non-stick vegetable spray.

In a large mixing bowl, beat eggs until thick and lemon-colored. Blend in cake mix, pudding mix, oil, and water; beat until smooth. Pour into prepared cake pans.

Bake for 30 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.

Chocolate curls: While cake is cooling, heat semi-sweet chocolate squares in 1-quart pan over low heat, stirring frequently, until melted and smooth. Pour onto 2 large cookie sheets, spread evenly, and make into pencil-thin chocolate curls. (Consistency of chocolate is very important. If chocolate is too firm, let stand at room temperature a few minutes until soft enough to form curls; if too soft return to refrigerator.) Refrigerate curls until firm.

In a small saucepan, over low heat, melt chocolate and oil, stirring constantly; remove from heat. Stir in peppermint extract.

Split the cakes in half horizontally. Brush away crumbs from cake. Place one layer on a serving plate; spread with half the whipped cream. Place a cake layer on top; spread with half the chocolate mixture. Repeat the layering. Chill at least 2 hours before serving and arrange chocolate curls on top.