| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Cakes, Chocolate | 12 | Servings | |
INGREDIENTS
| 15 | oz | Fat-free chocolate pound cake |
| 1/4 | c | Chocolate syrup plus 2 tablespoons |
| 4 2/3 | oz | Andes candies; divided |
| 1 | c | Whipping cream |
| 1/4 | c | Sifted confectioner's sugar |
INSTRUCTIONS
Slice pound cake in half horizontally; slice each half in half again to create 4 layers. Brush top of each layer with 1 1/2 tbsp chocolate syrup; let stand 15 minutes for layers to absorb syrup. Reserve 8 candies for garnish. Finely chop remaining candies. Combine whipping cream and powdered sugar in large mixing bowl; beat at high speed until stiff peaks form. Fold chopped candies into whipped cream. Place one cake layer on serving plate; spread 1/4 c whipped cream on cake layer. Repeat procedure with remaiing layers. Frost top and sides with remaining cream. Cover and chill or freeze until ready to serve or up to 8 hours. Pull a vegetable peeler down sides of reserved 8 candies to make tiny shavings. Sprinkle shavings over torte before serving. Notes: Serve this torte refrigerated or frozen-it's delectable either way. Recipe by: Christmas with Southern Living, 1996 Posted to EAT-L Digest by #ebburtis <ebburtis@IX.NETCOM.COM> on Nov 30, 1997
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