15 oz Fat-free chocolate pound
-cake
1/4 c Chocolate syrup plus 2
-tablespoons
4 2/3 oz Andes candies; divided
1 c Whipping cream
1/4 c Sifted confectioner’s sugar
Slice pound cake in half horizontally; slice each half in half again to
create 4 layers. Brush top of each layer with 1 1/2 tbsp chocolate syrup;
let stand 15 minutes for layers to absorb syrup.
Reserve 8 candies for garnish. Finely chop remaining candies. Combine
whipping cream and powdered sugar in large mixing bowl; beat at high speed
until stiff peaks form. Fold chopped candies into whipped cream.
Place one cake layer on serving plate; spread 1/4 c whipped cream on cake
layer. Repeat procedure with remaiing layers. Frost top and sides with
remaining cream. Cover and chill or freeze until ready to serve or up to 8
hours.
Pull a vegetable peeler down sides of reserved 8 candies to make tiny
shavings. Sprinkle shavings over torte before serving.
Notes: Serve this torte refrigerated or frozen-it’s delectable either way.
Yields
12 Servings