Fudge-Mint Torte

1 pkg (12 oz) semisweet chocolate pieces

1 C (2 sticks) butter or margarine

1 ½ C firmly-packed brown sugar

4 eggs

1 ½ C flour

Crème de Menthe Filling

∙ Preheat oven to 375'

∙ Grease three 9" round layercake pans, line the bottoms with wax paper, then grease the paper.

∙ Combine chocolate pieces and butter in small saucepan.

∙ Place over very low heat just until melted then remove from heat.

∙ Transfer chocolate mixture to a large bowl and beat in sugar.

∙ Beat in eggs one at a time then beat in flour till well blended.

∙ Pour into prepared pans, dividing evenly.

∙ Bake in preheated oven for 15 to 20 minutes or till the tops sprint back when lightly touched with fingertip.

∙ Cool cakes in pans on wire racks for 10 minutes then invert and peel off paper and cool completely.

∙ Stack and fill layers with Crème de Menthe Filling, using ⅓ between each layer and over the top.

∙ Garnish top with chocolate shavings if you wish.

∙ Whip 2 C heavy cream, ¼-⅓ C green Crème de Menthe and 2 T powdered sugar until stiff.