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Minted Chocolate Torte

Rated as 4.14 out of 5 Stars

"Our family has enjoyed this pretty layered cake for years. It's a favorite for many occasions. --Barbara Humiston, Tampa, Florida"
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Ingredients

1 h servings
Original recipe yields 12 servings

Directions

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  1. In a large mixing bowl, cream shortening and 1 cup sugar. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and chocolate. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. In a small saucepan, melt the chocolate and butter over low heat until smooth. Remove from the heat; transfer to a mixing bowl. Beat in the confectioners' sugar, hot water, vanilla and salt.
  4. To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers three times. In a bowl, gently combine the whipped topping, extracts and food coloring. Frost the sides of the cake. Store in the refrigerator.

Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This cake is delicious! I made it and took it to the office, and my co-workers loved it. It's a perfect holiday cake because of the minty green cool whip. I doubled the amount of the mint cool w...

Most helpful critical review

Was excited about making this for Christmas dinner but was a little disappointed with the result. There wasn't enough of the chocolate frosting and the mint cool whip just okay on the cake.

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This cake is delicious! I made it and took it to the office, and my co-workers loved it. It's a perfect holiday cake because of the minty green cool whip. I doubled the amount of the mint cool w...

This was fantastic! I used oil instead of shortening and added some extra mint extract. My mom is a real mint lover, so I made it for her birthday. It was a huge success!

I doubled the chocolate filling/topping because there wasn't enough. The frosting wasn't minty enough for me, so I added some extra mint extract. Overall, I thought it was pretty good and ...

This was heavenly!

Was excited about making this for Christmas dinner but was a little disappointed with the result. There wasn't enough of the chocolate frosting and the mint cool whip just okay on the cake.

I am making this as I review it.... the cake itself did not rise as well as I thought it would.. and the filling is very thin... I measured it exactly the way the recipe read and the filling if ...

Over-all this was a very good desert. The only thing that I'd change is to use 2 1/2 teaspoons vanilla extract, instead of 1 1/2. The cake itself didn't have much taste.