Chocolate Mint Torte

This is a great chocolate mint holiday cake.

1 pkg dark chocolate cake mix- prepared as directed into two 9 inch pans.

Peppermint Filling:
3 cups cold heavy cream
1 cup powdered sugar
2/3 cup finely crushed candy canes. (I prefer the green/red/white stripped because they add more colour. I crush a little extra for garnish)
3/4 tsp vanilla

In a small mixer, beat cream and powdered sugar until stiff. Gently fold in crushed candy and vanilla until evenly blended.

Chocolate Ganache:
9 ounces semi sweet chocolate, chopped
1 cup heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.


After cakes are completely cooled, slice your cake in half so you have 4 even layers. Spread whipping cream between layers, saving some for garnish and pour chocolate glaze over top allowing it to drip down the sides. Refrigerate at least one hour before serving. Serve with a dollop of extra whipping cream and sprinkling remaining candy as a garnish.


**This cake can also be made with a white cake mix and a white chocolate ganache instead of chocolate if you prefer.**

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Icecream Pie

1/2 gallon of your favorite ice cream- softened
One premade pie crust- Oreo, Graham cracker or Nilla Wafer whatever you want!
Cool whip


The hardest part about this is picking which icecream you want to match with your shell!

After your icecream is soft enough to spread, just slap it into your crust, top with cool whip and put it in your freezer for 2-4 hours!

So simple so yummy!!

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Dark Chocolate Cake

I made this last night and it is so dense and dark! Very very yummy if you are a serious chocolate cake lover!

INGREDIENTS

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.


I used just a canned butter cream frosting because I was out of everything to MAKE frosting but this would be amazing with my mom's Wacky Cake Frosting!


Wacky Chocolate Cake Frosting
3/4 cup Soft Butter
3/4 cup plus 2tbsp icing sugar
2 tsp Vanilla
6 tbsp milk
6 tbsp boiling water

Beat butter and sugar, while beating on high speed, add milk+water slowly. When finished add vanilla.
If too soft add more icing sugar.

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Chocolate Coconut Cream Pie

I haven't done a recipe for a while and this seems to be our new favorite dessert so I thought I would share!

Chocolate Coconut Cream Pie
INGREDIENTS

* 3 cups half-and-half
* 2 eggs
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1 1/2 cup flaked coconut, toasted(save the 1/2 for the garnish)
* 1 teaspoon vanilla extract
* 1 (9 inch) Oreo pie crust
* 1 cup Whipping cream(homemade, from a can, cool whip whatever you want)

DIRECTIONS

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.


****The toasted coconut I put in the pie, I rub through my hands a little first to break it up a bit. The rest I put on top as a garnish just as it is****

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