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
1/2 cup whole milk
1/4 cup sour cream
cup unsalted butter, melted, plus more for pan
1/2 cup sugar
2 1/2 tablespoons creme de menthe
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.
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. Frost cooled cake. Cake will keep, covered, for up to 4 days. Slice just before serving.
This recipe is from Martha Stewart. Martha recommends cutting the corners off of Andes mints and gluing 3 white sprinkles on them with frosting to make mini-footballs. You can substitute peppermint extract for the creme de menthe.
December 10, 2009