Chocolate Mint Torte

Courtesy image of kingarthurflour.com

Ingredients:

         - Vegetable cooking spray
1       - (18.5-ounce) package 97% fat-free devil's food cake mix
3       - egg whites
1 3/4 - cups water
1       - (2.6-ounce) package whipped topping mix
2/3    - tablespoons green creme de menthe


Procedure:

Step 1
- Coat a 15- x10- x 1-inch jellyroll pan with cooking spray; line with wax paper, and coat with cooking spray.

Step 2
- Combine cake mix, egg whites, and water in large mixing bowl; beat at high speed with an electric mixer 2 minutes. Pour batter into prepared pan.

Step 3
- Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.

Step 4
- Cool in pan on a wire rack 10minutes. Invert onto wire rack.

Step 5
- Carefully remove wax paper (cake will be very tender); cool completely. cut cake crosswise into thrids.

Step 6
- Combine 2 envelopes whipped topping mix, milk, and creme de menthe in a mixing bowl; beat at high speed with an electric mixer 4 minutes or until stiff peaks form.

Step 7
- Spread topping between layer, reserving 1/2 cup. Pipe or dollop reserved topping on top of cake. Chill at least 2 hours, or freeze, if desired.

Yield: 12 servings

LOVE PER SERVING:
Calories 204 (14% from fat)
Fat 3g (0g saturated)
Cholesterol omg
Sodium 319mg
Carbohydrate 38g
Fiber 0.2g
Protein 4.7g

Recipe By: Linda Magers
From: Clemmons, North Carolina
Book: Southern Living
Page: 123