Chocolate Mint Silk Torte

Ingredients:
Nonstick cooking spray with flour (see Cook's Tip)

1 package (18-21 ounces) traditional or chewy brownie mix

1/2 cup vegetable oil

1/4 cup water

3 eggs

1/2 teaspoon peppermint extract

2 packages (4.67 ounces each) crème de menthe chocolate candies, unwrapped, divided (56 pieces total)

1 container (12 ounces) frozen whipped topping, thawed, divided

1 package (8 ounces) cream cheese, softened


Directions:
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, oil, water, eggs and peppermint extract; mix well. Immediately divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.

2. Meanwhile, for ganache, combine 12 of the candies and 3/4 cup of the whipped topping in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Remove pans from oven to Stackable Cooling Rack; cool in pans 5 minutes. Invert onto cooling rack and cool completely, about 8 minutes.

3. Meanwhile, for filling, in Easy Read Measuring Cup, combine 36 of the remaining candies and 1 cup of the whipped topping; microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval. In Classic Batter Bowl, whisk cream cheese until well blended; whisk in chocolate mixture until smooth. Fold remaining whipped topping into filling in two additions.

4. Attach open star tip to Easy Accent(R) Decorator; fill with 3/4 cup of the filling and set aside. To assemble torte, transfer one brownie to Simple Additions(R) Round Platter. Using Classic Scraper, spread remaining filling into brownie well. Place top brownie layer well-side up over filling. Spread reserved ganache over brownie 1/2 inch from edge of well. Pipe a decorative border around ganache inside edge of well. For garnish, cut remaining eight candies in half crosswise and arrange around border.

Yield: 16 servings

Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 3 g, Sodium 170 mg, Fiber 0 g

Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownies. In a pinch, brush Torte Pans with melted butter, then sprinkle with unsweetened cocoa powder using the Flour/Sugar Shaker. Tap out excess cocoa powder.



For best results, choose a brownie mix marked "traditional" or "chewy" on the package. Do not use brownie mixes containing chocolate morsels or chunks, as these will cause sticking.