Name: Grasshopper Cake
Yield: 8
Ingredients: 3/4 c. unsweetened cocoa powder -; 1 1/2 c. all-purpose flour -; 1 1/2 c. sugar -; 1 1/2 tsp. baking soda -; 3/4 tsp. baking powder -; 3/4 tsp. salt -; 2 large eggs -; 3/4 c. warm water -; 1/2 c. whole milk -; 1/4 c. sour cream -; c. unsalted butter -; 3/4 tsp. pure vanilla extract -; 2 large egg whites -; 1/2 c. sugar -; 6 oz. unsalted butter -; 2 1/2 tbsp. creme de menthe -; 1 tsp. pure vanilla extract -; 12 Andes Creme de Menthe candies -; 36 white sprinkles -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Grasshopper Cake

1. 3/4 c. unsweetened cocoa powder -

2. 1 1/2 c. all-purpose flour -

3. 1 1/2 c. sugar -

4. 1 1/2 tsp. baking soda -

5. 3/4 tsp. baking powder -

6. 3/4 tsp. salt -

7. 2 large eggs -

8. 3/4 c. warm water -

9. 1/2 c. whole milk -

10. 1/4 c. sour cream -

11. c. unsalted butter -

12. 3/4 tsp. pure vanilla extract -

13. 2 large egg whites -

14. 1/2 c. sugar -

15. 6 oz. unsalted butter -

16. 2 1/2 tbsp. creme de menthe -

17. 1 tsp. pure vanilla extract -

18. 12 Andes Creme de Menthe candies -

19. 36 white sprinkles -

How to cook deliciously - Grasshopper Cake

1. Stage

Make the cake: Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess.

2. Stage

Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.

3. Stage

Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool. Cake will keep, unfrosted and covered, overnight.

4. Stage

Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes.

5. Stage

Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes. Add butter, several tablespoons at a time, whisking after each addition. Add creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.

6. Stage

Using a paring knife, cut corners off mint candies to shape each into a football. Press 3 sprinkles onto each, using frosting as glue. Frost cooled cake. Arrange footballs on cake in 4 rows of 3. Cake will keep, covered, for up to 4 days. Slice just before serving.