In large mixing bowl, cream shortening and 1 cup sugar. Combine flour, baking powder and salt; add to 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 remaining sugar, 1 tbsp at a time, on high until stiff peaks form. Fold into batter.
Pour into two greased and floured 9" round baking pans. Bake at 350F for 30-35 minutes or until toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
In small saucepan, melt chocolate and butter over low heat until smooth. Remove from heat; transfer to mixing bowl. Beat in confectioners' sugar, hot water, vanilla and salt.
To assemble, split each cake into 2 horiz. layers. Place bottom layer on serving plate; top with 1/3 cup filling. Repeat layers 3 times. In bowl, gently combine whipped topping, extracts and food coloring. Frost sides of cake. Store in refrigerator.
Originally Submitted
3/12/2007
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