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Grasshopper Cake Recipe

   
 

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     Grasshopper Cake

Category   Desserts - Breads
Sub Category   None
Servings   8

Ingredients
CAKE
3/4 cup unsweetened cocoa pwd, plus some
1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 1/2 tsp baking soda
3/4 tsp baking pwd
3/4 tsp salt
2 lrg eggs, lightly beaten
3/4 cup warm water
 
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted, plus some
3/4 tsp pure vanilla extract
FROSTING
2 lrg eggs whites -1 tsp pure vanilla extract
1/2 cup sugar -12 Andes Mint Candies
6 oz (1 1/2 sticks) unsalted butter, soft and divided by Tbsp
2 1/2 Tbsp creme de menthe -36 white sprinkles

Instructions
1. Cake- Preheat 350 degrees. Butter 8x12 pan. Line bottom with parachment, then butter parachment, and dust with cocoa pwd. Tap out excess. 2. Whisk cocoa pwd, flour, sugar, baking soda, baking pwd, and salt in lrg bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla mixing until smooth. 3. Pour batter in pan. Bake until toothpick comes out clean, 35 to 40 min. Let cake cool in pan on rack 15 min. Invert cake onto rack and let cool. Cake will keep unfrosted and covered overnight. 4. Frosting- Mix whites and sugar in mixer bowl set over a pan of simmering water. Heat, whisk constantly, until sugar dissolves and mixture is warm, 2 to 3 min.
5. Remove from heat. Whisk on high speed in stiff peaks form about 5 minutes. Add butter, several Tbsp at a time, whisking after each addition. Add creme de menthe and vanilla, and beat for 2 min, scraping down sides of bowl as needed.
6. Using a paring knife, cut corners of mint candies to shape each into a football. Press three sprinkles on each using frosting as glue. Frost cooled cake. Arrange footballs on cake four rows of three. Cake will keep covered for up to 4 days.


Originally Submitted
3/18/2012





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