Best Fudgy Peppermint Stick Torte Recipes

Fudgy Peppermint Stick Torte image

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups butter, softened
3-1/4 cups packed brown sugar
4 large eggs
2 teaspoons 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

Steps:

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 in 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.

Nutrition Facts :

Fudgy Peppermint Stick Torte Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

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

Steps:

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 confectionersâ 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.
Yield: 16 servings.
Originally published as Fudgy Peppermint Stick Torte in Taste of Home
December/January 2011, p95
Nutritional Facts
slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.
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