Ingredients: |
Ingredients: Cake:
4 oz unsweetened chocolate, melted
1/2 C boiling water
1/4 C sugar
2 1/4 C sifted flour
1 1/2 C sugar
3 tsp baking powder
1 tsp salt
1/2 C vegetable oil
7 eggs, separated
3/4 C cold water
1 tsp vanilla
1/2 tsp cream of tartar
Filling:
1 Tbsp unflavored gelatin
1/4 C cold water
1/3 C White Creme de Cacao
1/2 C Green Creme de Menthe
2 C whipping cream
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Directions: |
Directions:Preheat oven to 325ºF
Cake: Thoroughly blend melted unsweetened chocolate, boiling water, and 1/4 C sugar. Let cool. Sift together flour, 1 1/2 C sugar, baking powder, and salt. Make well in center. Add oil, egg yolks, water, and vanilla IN ORDER GIVEN. Beat until smooth. Stir in cooled chocolate mixture. In a large bowl, beat together egg whites and cream of tartar until stiff peaks form. Pour chocolate mixture in thin stream over entire surface of egg whites, gently folding in to blend. Turn into ungreased 10" tube pan. Bake for 65 minutes or until tested done. Invert pan and cool thoroughly. When cool make filling.
Filling: Soften gelatin in cold water. Heat together Creme de Cacao and Creme de Menthe. Add softened gelatin. Stir until dissolved. Cool. Whip cream. Fold in gelatin mixture. Refrigerate 15 minutes.
Split cooled cake crosswise into 3 layers. Spread filling between layers and on top. Refrigerate until serving. Chocolate sprinkles may be added on top to add a little more color. |
This recipe for Grasshopper Cake is from