Chocolate Mint Layered Torte Recipe

Ingredients
<br>- CAKE
<br>- 2 cups all-purpose flour
<br>- 1 1/2 cups sugar
<br>- 1 cup water
<br>- 1/2 cup unsweetened cocoa
<br>- 1/2 cup LAND O LAKES® Butter, softened*
<br>- 3 eggs
<br>- 1 1/4 teaspoons baking powder
<br>- 1 teaspoon baking soda
<br>- 1 teaspoon vanilla
<br>- FILLING
<br>- 1 pint chilled LAND O LAKES® Gourmet Heavy Whipping Cream
<br>- 1 1/2 teaspoons mint extract
<br>- 2 tablespoons sugar
<br>- GLAZE
<br>- 2 tablespoons LAND O LAKES® Butter
<br>- 1/2 cup real semisweet chocolate chips
<br>- 2 tablespoons light corn syrup
<br>- 1/4 teaspoon mint extract
<br>- Mint leaves, if desired
<br><p></p>Directions
<br>step 1: Heat oven to 350 degrees F.  Grease 2 (9-inch) round cake pans.  Line each pan with 9-inch round piece of waxed paper; grease waxed paper.  Set aside.
<br>step 2: Combine all cake ingredients in large bowl.  Beat at medium speed, scraping bowl often, until smooth.
<br>step 3: Pour batter evenly into prepared pans.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Remove waxed paper.  Cool completely.
<br>step 4: Combine chilled whipping cream and 1 1/2 teaspoons mint extract in small bowl.  Beat at high speed, scraping bowl often, until soft peaks form.  Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.
<br>step 5: Cut each cake layer horizontally in half using serrated knife.  To assemble torte, place one split cake layer on serving plate; spread with 1/3 filling.  Repeat with remaining cake layers and filling, ending with cake layer.  Refrigerate torte at least 1 hour.
<br>step 6: Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup.  Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes).  Remove from heat; stir in 1/4 teaspoon mint extract.  Spread glaze over top of torte, allowing glaze to drip down sides.  Garnish with reserved 1/2 cup filling and mint leaves, if desired.  Refrigerate until serving time.
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Ingredients
- CAKE
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup unsweetened cocoa
- 1/2 cup LAND O LAKES® Butter, softened*
- 3 eggs
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- FILLING
- 1 pint chilled LAND O LAKES® Gourmet Heavy Whipping Cream
- 1 1/2 teaspoons mint extract
- 2 tablespoons sugar
- GLAZE
- 2 tablespoons LAND O LAKES® Butter
- 1/2 cup real semisweet chocolate chips
- 2 tablespoons light corn syrup
- 1/4 teaspoon mint extract
- Mint leaves, if desired

Directions
step 1: Heat oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line each pan with 9-inch round piece of waxed paper; grease waxed paper. Set aside.
step 2: Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
step 3: Pour batter evenly into prepared pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Remove waxed paper. Cool completely.
step 4: Combine chilled whipping cream and 1 1/2 teaspoons mint extract in small bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.
step 5: Cut each cake layer horizontally in half using serrated knife. To assemble torte, place one split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.
step 6: Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes). Remove from heat; stir in 1/4 teaspoon mint extract. Spread glaze over top of torte, allowing glaze to drip down sides. Garnish with reserved 1/2 cup filling and mint leaves, if desired. Refrigerate until serving time.

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