Chocolate Chip Brownie Torte
Pkg mini-chocolate chips
Coarsely chopped walnuts
Chilled whipping cream
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
Frosting: Beat whipping cream, powdered sugar and vanilla in chilled
bowl until mixture is stiff. Stir in the 2/3 c chocolate chips. Cut
cake crosswise into 4 equal pieces, 10 x 3 3/4 inches each. Place one
piece on serving plate; spread about 3/4 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 (1110)