Grasshopper Cake
  • Cooking Time: 50-55
  • 4 squares unsweetened chocolate, melted
  • Sugar
  • 2-1/4 cups sifted flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cooking oil
  • 7 eggs, separated
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1 envelope unflavored gelatin
  • 1/3 cup white cream de cocoa
  • 1/2 cup cream de menthe
  • 2 cups whipping cream, whipped
  1. Combine the chocolate, 1/2-cup boiling water and 1/4-cup sugar, mixing well. In a large bowl sift the flour, 1-1/2 cups sugar, baking powder and salt. Make a well in the center of the flour mixture; add the oil, egg yolks, 3/4 cup cold water and vanilla. Stir chocolate mixture into the egg yolk mixture. Beat the egg whites and cream of tartar together in a large bowl until very stiff peaks form. Pour chocolate batter over entire surface of egg whites in a thin stream; fold in gently. Pour into greased 12-cup Bundt pan. Bake in preheated 325-degree oven for 50 to 55 minutes or until cake tests done. Let cool for 10 to 15 minutes. Invert until thoroughly cooled; remove from pan. Soften gelatin in 1/4 cup cold water. Heat the liqueurs together. Add gelatin; stir until dissolved. Let cool. Fold gelatin mixture into whipped cream; refrigerate for 15 minutes. Split cake into 3 layers; spread whipped cream filling between layers and on top of cake. Refrigerate until ready to serve.