Chocolate Mint Torte Recipe
Landing upon a good Chocolate Mint Torte recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. Chocolate Mint Torte makes a yummy Dessert. Why don't you try this great Chocolate Mint Torte recipe and see for yourself?
Ingredients
4 eggs
1 package 2-layer-size German chocolate cake mix
1 4 1/4- or 4 1/2-ounce package instant chocolate pudding mix
1/3 cup cooking oil
1/2 cup mint-flavored semisweet chocolate pieces (1/2 of a 6-ounce package)
2 teaspoons cooking oil
2 2- or 2 1/8-ounce packages dessert topping mix
Directions
In large mixer bowl beat eggs till thick and lemon-colored.
Blend in cake mix, dry pudding mix, the 1/3 cup cooking oil, and 1 cup water.
Beat 4 minutes at medium speed of electric mixer.
Pour into 2 greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° till cakes test done, about 30 minutes.
Cool 10 minutes before removing from pans.
Cool thoroughly.
Split each cake layer in half crosswise for a total of 4 layers.
Melt together mint-flavored chocolate pieces and the 2 teaspoons cooking oil; stir well to combine.
Prepare dessert topping mix according to package directions; set aside 2 cups whipped topping.
Place one cake layer on serving plate; spread with half the remaining whipped topping.
Place a second layer of cake atop; spread with half the melted chocolate.
Repeat layers. (Top layer should have chocolate.) Frost sides of cake with the 2 cups reserved topping.
Chill 2 to 3 hours.
Blend in cake mix, dry pudding mix, the 1/3 cup cooking oil, and 1 cup water.
Beat 4 minutes at medium speed of electric mixer.
Pour into 2 greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° till cakes test done, about 30 minutes.
Cool 10 minutes before removing from pans.
Cool thoroughly.
Split each cake layer in half crosswise for a total of 4 layers.
Melt together mint-flavored chocolate pieces and the 2 teaspoons cooking oil; stir well to combine.
Prepare dessert topping mix according to package directions; set aside 2 cups whipped topping.
Place one cake layer on serving plate; spread with half the remaining whipped topping.
Place a second layer of cake atop; spread with half the melted chocolate.
Repeat layers. (Top layer should have chocolate.) Frost sides of cake with the 2 cups reserved topping.
Chill 2 to 3 hours.
