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Category: Tortes
Prep Time: Cook Time: Total Time:
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.
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CHOCOLATE MINT TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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