Grasshopper Cake
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:08pm

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
 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 ½ sticks) unsalted butter, softened and cut into tablespoons
2 1/2 tablespoons creme de menthe
1 teaspoon pure vanilla extract

Preparation

1 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 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 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 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 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.

About


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.