Fudge Mint Torte
1 package semisweet chocolate pieces (12 ounce)
1 cup (2 sticks butter)
1 1/2 cups firmly packed light brown sugar
4 eggs
1 1/2 cups sifted all purpose flour
Creme de Menthe filling - recipe below
Grease three 9x1 1/2 inch round layer cake pans; line bottoms with
wax paper; grease paper. Combine chocolate pieces and butter in
small saucepan. Place over very low heat just till melted. Remove
from heat
Transfer chocolate mixture to large bowl. Beat in sugar. Beat in
eggs one at a time. Beat in flour till well blended. Pour into
prepared pans, dividing evenly
Bake in preheated 375 degree oven for 15-20 minutes or till tops
spring back when lightly touched with fingertip. Cool cakes in pans
on wire racks for 10 minutes. Invert; peel off paper; cool
completely
Stack and fill layers with Creme de Menthe Filling, using 1/3
between each layer and over the top. Garnish with chocolate
shavings. 12 servings
Creame de Menthe Filling: Whip 2 cups heavy cream, 1/4 to 1/3 cup
green Creme de Menthe and 2 tablespoons confectioners sugar till
stiff. |