Grasshopper cake

Yield: 14 servings

Measure Ingredient
4 ounces Unsweetened Chocolate; melted
½ cup Boiling Water
¼ cup Sugar
2¼ cup Cake Flour; sifted
1½ cup Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
½ cup Cooking Oil
7 Egg Yolks
¾ cup Cold Water
1 teaspoon Vanilla
7 Egg Whites
½ teaspoon Cream Of Tartar
1 tablespoon Unflavored Gelatin
¼ cup Cold Water
⅓ cup White Creme De Cacao
½ cup Green Creme De Menthe
2 cups Whipping Cream

GRASSHOPPER FILLING

FOR THE CAKE:

Thoroughly blend melted chocolate, boiling water, and ¼ cup sugar; cool.

In lge. bowl, sift together flour, 1½ c sugar, baking powder, and salt.

Make a well in center o the dry ingreds. annd add oil, egg yolks, cold water, and vanilla in the order given. Beat until very smooth. Stir the chocolate mixture into the egg yolk mixture. In lge. mixer bowl, beat egg whites with cream of tartar untill stiff peaks form. Pour chocolate batter in thin stream over entire surface of egg whites gently folding in to blend. Turn patter into an ungreased 10" tube pan. Bake at 325ø for 1 hour & 5 min, or until cake tests done. Invert pan; cool thoroughly. Split cake into 3 layers. Fill cake with Grasshopper Filling, and also spread the top with the filling. (The sides shouldnot be frosted.) Serves 14

FOR THE FILLING:

Soften gelatin in the cold water. Heat together creme de cacao and creme de menthe. Add softened gelatin; stir in until gelatin is dissolved. Cool.

Whip cream; fold in gelatin mixture. Refrigerate for 15 minutes.

Source: "Mountain Measures" -- Junior League of Charleston, WV Ed. 1974 Typed for you by billspa@...

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