It's the most wonderful time of year: time to start
It makes the perfect addition to any holiday spread that is sure to impress your guests. And best of all? It requires absolutely no
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
¼ cup Chocolate Syrup
1 Box of Andes Candies
2 cups whipping cream, divided
½ 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 ¼ 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 ½ 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
If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No Bake Mint Cream Torte
Ingredients
- 16 ounce frozen pound cake Sara Lee
- ¼ cup chocolate syrup
- 4.67 ounces Andes candies 28 pieces
- 2 cups whipping cream divided
- ½ cup powdered sugar sifted and divided
Instructions
- 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!}.16 ounce frozen pound cake
- 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.¼ cup chocolate syrup
- Finely chop up all but 8 of the Andes Candies.4.67 ounces Andes candies
- Combine one cup of whipping cream and ¼ 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.2 cups whipping cream, ½ cup powdered sugar
- Place one cake layer on a serving platter and top with ½ 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.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
I seriously need a bite of this! I will be dreaming about it tonight! Thanks for sharing:0)
Thanks so much for stopping by,Destiny. I'll save you a piece. 😉
This looks and sounds AMAZING!!! What a fantastic idea to take a pre-frozen pound cake, it would save so much time and make a great and easy TREAT, to take to all of those Holiday parties.
xoxo
Thank you, Angelina. hugs
This look so delicious! I am totally going to make this! Pinned it! (beautiful photos too!)
Thanks so much, Kim!
WOW this looks amazing!! Can't wait to try this one out. Thanks for sharing friend.
XO
Kristin
Thanks so much, Kristin! xoxo
Oooooooh - my!!!! This looks so beautiful and yummy Mary Beth!!! My family will love this! Thanks for sharing I'll be making it over the holidays because my family loves mint chocolate chip icecream and this has the same flavours but in a cake! Gorgeous photos too! Shared and pinned! ~ Heather
Thanks so much, Heather. Chocolate and mint are one of my favorite flavor combinations, too.
Mary Beth, not only does this look delicious, but your photographs are Cover-of-a-Magazine perfect!
Thank you so much, Jenn ~ that means so much to me coming from you! Hugs
Wow this looks so good! Thanks for sharing the recipe!
MB you out did yourself. This is so beautiful and I bet is tastes ever better! It's some GORG I want to gorge on LOL
Oh my...I cannot resist ice cream. what would everyone else have for dessert?
Could you use a hand mixer for this or do you need a stand mixer?
Hi Carrie,
You certainly can use a hand mixer (I'm assuming it is electric) as long as you are able to incorporate enough air into the whipping cream while you are making it. Before I got my Kitchen Aid I had a Sunbeam hand mixer that worked well when making whipped cream. I hope that answered your question. 🙂
Thanks so much for stopping by ~ Mary Beth
Thanks for the recipe Mary Beth, I bet that would taste delicious!
This looks so amazing, Mary Beth. Thanks for linking up and featuring you tomorrow on the blog! hope to see you back tomorrow morning at 7am EST for another great link party!
Thank you, Jocie, and thanks also for the new party/time reminder. I'm adding it to my party calendar. Have a very happy New Year!