Mint Chocolate Cream Torte ~ Easy Christmas Dessert

Are you looking for an Easy Christmas Dessert?  If you are and you love mint, chocolate and whipped cream then this is the dessert for you.  Not only is it light and delicious but it’s also EASY making it a great addition to your recipe box for Christmas entertaining or anytime you want to wow without having to spend all day in the kitchen.  

The recipe starts with a pre-made frozen pound cake {consider keeping one in your freezer to have on hand so you can make this at the drop of a hat..or oven glove}.  

Mint Chocolate Cream Torte

Ingredients:

Family Size Frozen Pound Cake

1/4 cup Chocolate Syrup

1 Box of Andes Candies

2 cups whipping cream, divided

1/2 cup powdered sugar, sifted and divided

Directions:

Slice pound cake twice, making a total of 3 layers {I totally screwed mine up and they were not cut evenly but I was still able to ‘hide’ the imperfections with frosting and nobody seemed to mind once they were eating it!}.

Brush the top of the two INNER layers {not the top of the torte} with the chocolate syrup.  Let sit for 30 minutes for the syrup to be absorbed.

Finely chop up all but 8 of the Andes Candies.

Combine one cup of whipping cream and 1/4 cup of the sifted powdered sugar in a large mixing bowl mixing with electric mixture until stiff peaks form.  Gently fold in finely chopped candies.

Place one cake layer on a serving platter and top with 1/2 of the whipped cream mixture.  Repeat this procedure with the next layer.  Place top of cake on top but DO NOT cover this layer {the top} with the Cream Mixture.

Wrap loosely and freeze until firm.

Beat remaining whipped cream and sifted sugar together and frost sides and top of torte.

Cover and freeze until ready to serve, up to 8 hours.

Remove from freezer.  Chop remaining 8 candies and sprinkle over torte before serving.

*Adapted from:  Christmas All Through the House/Gooseberry Patch