Categories: dessert, not tried

Ingredients

• Cake:
• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 cup cocoa powder
• 1/2 cup shortening
• 1 cup milk
• 1 tsp pure vanilla extract
• 2 eggs
• Whipped filling:
• 1 pt heavy cream
• 2 tsp pure vanilla extract
• 1 cup mini marshmallows
• 1 cup crushed peppermint stick candy, reserve 1 Tbsp for decorating
• 3/4 cup chopped pecans
• Frosting:
• 1/2 pt heavy cream
• 3/4 cup powdered sugar (may use 10X sugar)
• 1 tsp pure vanilla extract
• 24 pecan halves for decorating

Directions

1. Preheat oven to 350o.

2. To make the cake: grease and flour 4 9-in round cake pans and set aside. Cut waxed paper rounds the size of the pan bottoms and place them in the pans just prior to filling with batter. In a large mixing bowl, sift together the 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 at 350o for 15 minutes. Cool for 10 minutes on a cooling rack. Carefully remove from the pans. These are thin cakes, do not panic if a layer cracks, just carefully put it back together on the cooling rack and it will usually stick together, otherwise the frosting will do the trick!

3. To make the whipped filling: In a chilled mixing bowl, whip the heavy cream until stiff. Add the vanilla and mix. Fold in the mini marshmallows, most of the crushed candy and the chopped pecans. Assemble the cake with the filling between each layer and on the top. Use the frosting for the sides.

4. To make the frosting: Whip the heavy cream with the powdered sugar and vanilla until smooth. Frost the sides of the torte with the frosting. Arrange pecan halves around the top and sprinkle with the reserved peppermint candy. Refrigerate. Cut carefully with a thin serrated knife

5. Serving size: 1 slice (124g); Calories 440, Fat calories 250; Total Fat 28g; Cholesterol 80 mg; Sodium 280 mg; Carbohydrate 47g; Dietary fiber 2g

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