Torte, Torta, & Tarts >
| | Chocolate Mint Torte
Vegetable cooking spray
one 18.5 ounce package 97% fat free devil's food cake mix
3 egg whites
1 3/4 cups of water
one 2.6 ounce package of whipped topping mix
2/3 cup of skim milk
2 tablespoons of green crème de menthe
Coat a 15x10x1 inch jellyroll pan with cooking spray; line with wax paper, and coat with cooking spray.
Combine cake mix, egg whites, and water in a large mixing bowl; beat at high speed with an electric mixer 2 minutes. Pour batter into prepared pan.
Bake at 350ºF. for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Invert onto wire rack.
Carefully remove wax paper (cake will be very tender); cool completely. Cut cake crosswise into thirds.
Combine 2 envelopes whipped topping mix, milk, and crème de menthe in a mixing bowl, beat at high speed with an electric mixer 4 minutes or until stiff peaks form.
Spread topping between layers, reserving 1/2 cup. Pipe or dollop reserved topping on top of cake. Chill at least 2 hours or freeze, if desired. Yield: 12 servings |
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