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1
Heat oven to 350F.
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2
Grease 2 (9-inch) round cake pans.
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3
Line each pan with 9-inch round piece waxed paper; grease waxed paper.
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4
Set aside.
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5
Combine all cake ingredients in bowl.
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6
Beat at medium speed, scraping bowl often, until smooth.
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7
Pour batter evenly into prepared pans.
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8
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
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9
Cool 10 minutes; remove from pans.
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10
Remove waxed paper.
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11
Cool completely.
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12
Combine whipping cream and 1 1/2 teaspoons mint flavoring in bowl.
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13
Beat at high speed, scraping bowl often, until soft peaks form.
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14
Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form.
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15
Reserve 1/2 cup filling for garnish; refrigerate.
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16
Cut each cake layer horizontally in half using serrated knife.
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17
Place 1 split cake layer onto serving plate; spread with 1/3 filling.
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18
Repeat with remaining cake layers and filling, ending with cake layer.
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19
Refrigerate torte at least 1 hour.
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20
Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup.
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21
Cook over low heat, stirring constantly, 2-3 minutes or until chocolate chips are melted.
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22
Remove from heat; stir in 1/4 teaspoon mint extract.
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23
Spread glaze over top of torte, allowing glaze to drizzle down sides.
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24
Garnish with reserved 1/2 cup filling and mint leaves, if desired.
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25
Refrigerate until serving time.
