Fudgy Peppermint Stick Torte (Elaine Cecil) Ingredients 1-1/2 cups butter, softened 3-1/4 cups packed brown sugar 4 eggs 2 teaspoons McCormick® Pure Vanilla Extract 4 cups all-purpose flour 1-1/4 cups baking cocoa 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 2-1/2 cups cold water FROSTING: 4-1/2 cups heavy whipping cream 1-1/2 cups confectioners sugar, divided 3/4 teaspoon peppermint extract 3 packages (8 ounces each) cream cheese, softened 1 cup crushed peppermint candies, divided Directions In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition. Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top. Recipe Source: Taste of Home Our Source: Elaine Cecil
Posted on: Mon, 01 Dec 2014 05:33:16 +0000
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