Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Grasshopper Cake 3.4 (75) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 28, 2020 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Servings: 8 Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party. Ingredients For the Cake ¾ cup unsweetened cocoa powder, plus more for pan 1 ½ cups all-purpose flour 1 ½ cups sugar 1 ½ teaspoons baking soda ¾ teaspoon baking powder ¾ teaspoon salt 2 large eggs, lightly beaten ¾ cup warm water ½ cup whole milk ¼ cup sour cream ⅓ cup unsalted butter, melted, plus more for pan ¾ teaspoon pure vanilla extract For the Frosting 2 large egg whites ½ cup sugar 6 ounces (1 ½ sticks) unsalted butter, softened and cut into tablespoons 2 ½ tablespoons creme de menthe 1 teaspoon pure vanilla extract 12 Andes Creme de Menthe candies 36 white sprinkles Directions 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. 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. 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. 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. 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. 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. Cook's Notes If desired, fold the trimmed corners from the mints into the batter. Rate it Print