Grasshopper Cake
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- Yield Serves 8
Ingredients
For the Cake
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup warm water
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/3 cup unsalted butter, melted, plus more for pan
- 3/4 teaspoon pure vanilla extract
For the Frosting
- 2 large egg whites
- 1/2 cup sugar
- 6 ounces (1 1/2 sticks) unsalted butter, softened and cut into tablespoons
- 2 1/2 tablespoons creme de menthe
- 1 teaspoon pure vanilla extract
- 12 Andes Creme de Menthe candies
- 36 white sprinkles
Directions
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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.
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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.
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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.
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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.
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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.
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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.
About the frosting: The alcohol in the frosting cooks out while on the stove. Besides, there is only 2 1/2 tblspns which will not get you drunk. And spread out amongst all the other ingredients would not even hurt pregnant women anyway. The egg whites, if done properly, according to directions, will cook, and not be a problem. So, pregnant women and kids, it is okay. There is ONLY 2 1/2 tblspns of alcohol, and cooked egg whites.
Kelli, if you're worried about raw egg whites you can use meringue powder, which is dried egg whites. It is found in the cake decorating aisle of craft stores and some Walmarts. Just follow package directions. (This product is also used to make royal icing, the kind that is used in the premade rock hard cake decorations you can buy in the grocery store.)
BusyBeeMommy--Often buttercream frosting made this way appears to curdle and separate when you add the butter. If you keep beating, however, it should come back together.
swap the creme de menthe for peppermint essence and use butter only for the buttercream, perfectly ok for mum's to be and bubs!
substite the creme de menthe for peppermint essence and use butter only for the frosting! perfectly suitable for mum's to be and bubs too!
I made the frosting 3 times and it kept separating. I don't know what I did wrong.
I made these into cupcakes. Everyone thought they were the cutest things. I thought the recipe itself was pretty good, though not great. However, they were all gone by the end of the game!
This turned out super cute and was very easy , but I don't know how I feel about serving this to pregnant women and kiddos- with the creme de menthe and egg whites... Oh well, I made it so I hope everyone enjoys it tonight!