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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
Cream 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.
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