Chocolate Mint Torte
4 eggs
1 18 1/2 ounce chocolate cake mix
1 package instant chocolate pudding mix (3 1/2 ounce)
1/3 cup vegetable oil
1 cup water
1/2 cup semisweet chocolate morsels
2 teaspoon vegetable oil
1 teaspoon peppermint extract
2 cups heavy cream whipped
Preheat oven to 350°F. Spray 2 9-inch cake pans with non-stick vegetable spray.
In a large mixing bowl, beat eggs until thick and lemon-colored. Blend in cake mix, pudding mix, oil, and water; beat until smooth. Pour into prepared cake pans.
Bake for 30 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.
In a small saucepan, over low heat, melt chocolate and oil, stirring constantly; remove from heat. Stir in peppermint extract.
Split the cakes in half horizontally. Place one layer on a serving plate; spread with half the whipped cream. Place a cake layer on top; spread with half the chocolate mixture. Repeat the layering. Chill at least 2 hours before serving.
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