Prepare cake mix as directed on the box for a two-layered cake. When cooled, slice both layers of cake in half so there are four-round cake layers. Drizzle each layer with 1 1/2 tablespoons chocolate syrup. (You can use more and I will usually drizzle some on the plate for a more artistic effect.) Let stand 15 minutes for it to absorb.
Reserve eight whole candies for garnish. Finely chop remaining candies.
Combine whipping cream and powdered sugar in a large mixing bowl. Beat at high speed with an electric mixer until stiff peaks form. Fold chopped candies into sweetened whipped cream.
Place one cake layer on a serving plate. Spread 1/4 whipped cream mixture on cake layer. Repeat procedure with remaining cake layers, spread 1/4 cup whipping cream mixture between each layer.
Cover and chill until ready to serve for up to eight hours.
Pull a vegetable peeler down the sides of the reserved eight candies and make tiny shavings. Sprinkle candy shavings over torte and drizzle chocolate syrup over cake in a scattered manner making sure you drizzle some on the serving plate. It will look oh so fancy! Enjoy!
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 6|
|Calories from Fat: 250 (50%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 54.3mg||17 %|
|Sodium 708.1mg||24 %|
|Potassium 307mg||8 %|
|Total Carbohydrate 63.7g||19 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 61.7g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 501
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