Chocolate Mint Silk Torte

Chocolate Mint Silk Torte

1 Package traditional or chewy brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1/2 t. peppermint extract
2 packages Andes Chocolate Mint candies (56 pieces total)
1 container Cool Whip (12 ounces)
1 8-ounce package cream cheese, softened

Preheat oven to 350 degrees. Spray torte pans with nonstick cooking spray with flour. Place 8-inch circles of parchment paper or wax paper over center of pans; set aside. Combine brownie mix, oil, water, eggs and peppermint extract; mix well. Divide batter between torte pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.

Meanwhile, for ganche, combine 12 of the candies and 3/4 cup Cool Whip. Microwave on high for 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Remove pans from oven and let cool completely.

Meanwhile, for filling, combine 36 of the candies and 1 cup of the Cool Whip topping; microwave on high for 30-60 seconds, until melted and smooth, whisk in cream cheese until well blended; fold in remaining whipped topping into filling in two additions.

Fill pastry bag with star tip with 3/4 cup of the filling. To assemble torte transfer 1 torte to a cake platter and spread remaining filling into brownie well. Place top brownie layer well-side p-over filling. Spread ganacheinto brownie well. Pipe a decorative border around edge of well. For garnish, cut remaining eight candies in half and arrange around border. Enjoy!

After you make it, be sure to take a picture and post it on your blog.