Chocolate chip brownie torte
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter |
| 12 | ounces | Pkg mini-chocolate chips |
| 1½ | cup | Sugar |
| 1½ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 2 | cups | Chilled whipping cream |
| ¼ | cup | Powdered sugar |
| ½ | teaspoon | Salt |
| 4 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Coarsely chopped walnuts |
| 1 | teaspoon | Vanilla extract |
| ⅔ | cup | Mini-chocolate chips |
Directions
FROSTING
Preheat oven to 350 degrees. Use waxed paper or aluminum foil to line a jelly roll pan or a cookie sheet with sides; grease.
Heat butter and 1 c chocolate chips in a 3 quart saucepan over medium heat until chocolate is melted. Stir in remaining ingredients.
Spread evenly in prepared pan. Bake 20 to 25 minutes. Cool 10 minutes; invert onto board. Remove waxed paper and cool cake completely.
Frosting: Beat whipping cream, powdered sugar and vanilla in chilled bowl until mixture is stiff. Stir in the ⅔ c chocolate chips. Cut cake crosswise into 4 equal pieces, 10 x 3¾ inches each. Place one piece on serving plate; spread about ¾ c frosting over top.
Repeat 2 times. Frost sides and top with remaining frosting. Garnish with remaining chocolate chips. Chill at least 1 hour before serving. Refrigerate any remaining torte.
Per serving: 945 cal; 10 g pro; 99 g carb; 59 g fat (35 sat; 19 monounsat; 5 polyunsat); 229 mg chol; 413 mg sod; 56 percent calories from fat. Submitted By TERRI WOLTMON On 02-20-95