chocolate-mint torte

Heat oven to 350.

1-1/2 cups Bisquick baking mix
3/4 cup sugar
1/3 cup cocoa
1 egg
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon mint extract
Mint Cream (below)

Grease and flour 9-inch round pan. Beat all ingredients except mint cream in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Carefully split cake horizontally to make 2 layers. Place bottom layer of cake on serving plate. Spread with 1 cup mint cream. Top with second layer. Frost top and side of cake with remaining mint cream. Garnish, if desired, with thin chocolate-covered mints, cut in half.

Mint Cream
1-1/2 cups whipping cream
3/4 cup 10 X sugar
1/4 teaspoon mint extract
3 drops green food coloring

Beat all ingredients in chilled bowl until stiff.

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