Chocolate Mint Layered Torte

Ingredients

• 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 Land O Lakes Eggs
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 pint (2 cups) Land O Lakes Heavy Whipping Cream
• 1 1/2 teaspoons mint flavoring
• 2 tablespoons sugar
• 2 tablespoons Land O Lakes Butter
• 1/2 cup real semi-sweet chocolate chips
• 2 tablespoons light corn syrup
• 1/4 teaspoon mint flavoring
• Mint leaves
• if desired

Instructions

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