I created this recipe based on a chocolate cake a friend made for me several years ago. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation.
—Mary Shivers, Ada, Oklahoma
Fudgy Peppermint Stick Torte Recipe
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TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES: 16 servings
Ingredients[post_ads_2]
1-1/2 cups butter, softened
3-1/4 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/4 cups baking cocoa
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups cold water
FROSTING:
4-1/2 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
3/4 teaspoon peppermint extract
3 packages (8 ounces each) cream cheese, softened
1 cup crushed peppermint candies, divided
Directions
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- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
- Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
- Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top. Yield: 16 servings.
Nutritional Facts
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1 slice: 635 calories, 32g fat (19g saturated fat), 144mg cholesterol, 485mg sodium, 82g carbohydrate (51g sugars, 2g fiber), 8g protein.
Courtesy: Taste of Home
