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Nutrition Facts
Serving Size 63 g
(Approx. 24 Servings)
Amount Per Serving
Calories 200 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 110 mg 5%
Total Carbohydrate 27 g 9%
Dietary Fiber 1 g 4%
Sugars 19 g
Protein 2 g
Vitamin A 2% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Mint Torte
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
24  People


Recipe makes 24 Servings

19 4/5 Oz Hill Country Fare Fudge Brownie Mix
1/4 cup(s) Hill Country Fare Vegetable Oil
2 H-E-B Cage-Free Large Brown Eggs
4 cup(s) H-E-B Creamy Creations Chocolate Chip Mint Ice Cream
1/2 cup(s) H-E-B Heavy Whipping Cream
1/2 cup(s) semi sweet chocolate chips
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Heat oven to 350°F.
Spray pan with non-stick cooking spray and line with parchment.
Prepare brownies according to package directions and cool.
Cut brownie cake into 3 sections, 9" x 4" each. Trim ends for straight edges.
Spread 1 1/2 to 2 cups of mint ice cream between brownie layers and press gently. Tightly wrap ice cream-filled brownie cake with foil and freeze for 2 hours or overnight.
To make chocolate ganache, microwave heavy cream in glass bowl on high power for 1 minute. Add chocolate chips and let stand for 2 minutes. Stir until chocolate sauce is formed. Cool at room temperature for 15 minutes, stirring often until sauce thickens.
Frost top of ice cream cake with ganache.
Keep dessert in freezer until ready to serve. Cut into 1-inch slices.



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