Chocolate Peppermint Torte

I love to get the Penzeys catalog in the mail and flip through it. They fill the catalog with tons of information about their many wonderful spices and blends. But in addition, they add recipes from customers. There are usually great stories to go along with the people and recipes, and it's always fun to read.

I saw this recipe for Chocolate Peppermint Torte in a recent winter catalog, and couldn't wait to make it! The original recipe called for mini marshmallows in the filling, but I had marshmallow creme that I wanted to use up, and it worked out so well! This cake was a hit and perfect for around the holidays, but then again, it's hard to go wrong with chocolate cake and whipped cream frosting!



Chocolate Peppermint Torte
Source: Adapted from Jean Albers/ Penzeys Catalog
Servings: 16

For the cake:
1 1/2 cups flour
1 1/2 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa powder
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
2 eggs

For the filling and frosting:
1 1/2 pints heavy cream
2 teaspoons vanilla extract
1 cup marshmallow fluff/creme
1 cup crushed peppermint candy
3/4 cup chopped pecans

Preheat over to 350 degrees F.
To make the cake:
Grease three 9-inch round cake pans and set aside (baking spray works well).  In a large mixing bowl, sift together flour, sugar, baking soda, salt and cocoa.  Add the shortening, milk, and vanilla.  Beat for 2 minutes.  Add the eggs and beat for 2 minutes more.  Divide the batter among the cake pans.  Bake in preheated oven for 15 minutes.  Cool for 10 minutes on a cooling rack.  Carefully remove from pans and allow to cool completely.

To make the filling/frosting:
In a chilled mixing bowl, whip the heavy cream until stiff.  Add the vanilla and marshmallow fluff, beat until incorporated.  Fold in the crushed candy and pecans.   Assemble the cake with the filling between each later, and on the top and sides.  Top with additional crushed candy, if desired.

Nutritional Information, per serving:

Calories - 440
Total fat - 28 g
Cholesterol - 80 mg
Sodium - 260 mg
Carbohydrates - 47 g
Fiber - 2 g