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Chocolate Mint Torte

Yield one 9" torte
Serve this refrigerated or frozen--it's delectable either way.


  • 1 (15-ounce) loaf fat-free chocolate pound cake
  • 1/4 cup plus 2 tablespoons chocolate syrup
  • 1 (4.67-ounce) package chocolate-covered mint wafer candies, divided
  • 1 cup whipping cream
  • 1/4 cup sifted powdered sugar

How to Make It

  1. Slice pound cake in half horizontally; slice each half in half again horizontally. Brush top of each layer with 1 1/2 tablespoons chocolate syrup; let stand 15 minutes for layers to absorb syrup.

  2. Reserve 8 whole candies for garnish. Finely chop remaining candies.

  3. Combine whipping cream and powdered sugar in a large mixing bowl; beat at high speed of an electric mixer until stiff peaks form. Fold chopped candies into sweetened whipped cream.

  4. Place one cake layer on a serving plate; spread 1/4 cup whipped cream mixture on cake layer. Repeat procedure with remaining cake layers, spreading 1/4 cup whipped cream mixture between each layer. Frost top and sides of torte with remaining whipped cream mixture. Cover and chill or freeze until ready to serve or up to 8 hours.

  5. Pull a vegetable peeler down sides of reserved 8 candies to make tiny shavings. Sprinkle candy shavings over torte before serving.

  6. Note: For fat-free chocolate pound cake, we used Entenmann's.

Christmas with Southern Living 1996