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

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