Ingredients
1/2 cup shortening1-1/3 cups sugar, divided2-1/4 cups cake flour3 teaspoons baking powder1/2 teaspoon salt1 cup 2% milk1-1/2 teaspoons vanilla extract2 ounces semisweet chocolate, finely chopped3 large egg whites, room temperatureFILLING/TOPPING:6 ounces semisweet chocolate, chopped1/4 cup butter1-1/4 cups confectioners’ sugar3 tablespoons hot water1 teaspoon vanilla extractDash saltFROSTING:2 cups whipped topping1/2 teaspoon vanilla extract1/8 teaspoon peppermint extract1 to 2 drops food coloring, optionalMint Andes candies, chopped
Preparation
Grease and flour two 9-in. round baking pans; set aside. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
Pour into prepared pans. Bake or 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners’ sugar, hot water, vanilla and salt until smooth.
Cut each cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers 3 times. In a large bowl, gently combine the whipped topping, extracts and, if desired, food coloring. Frost the sides of the cake. Sprinkle top with Mint Andes Candies. Store in the refrigerator.
