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Ingredients
- 4 - 1 ounce squares unsweetened chocolate, melted
- 1/2 cup boiling water
- 1/4 cup sugar
- 2 1/2 cups sifted cake flour
- 1 1/2 cups sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup oil
- 7 egg yolks
- 1 tsp vanilla
- 7 egg whites
- 1/2 tsp cream of tartar
- Grasshopper Filling
Preparation
Step 1
Advance Preparation:
Blend together first 3 ingredients, cool. Sift together flour and next 3 ingredients. Make a well in center of dry ingredients and add oil, egg yolks, 3/4 cups cold water and vanilla. Beat very smooth. Stir chocolate mixture into yolk mixture. Beat egg whites with cream of tartar till very stiff peaks form. Carefully old chocolate batter into egg whites. Turn into ungreased 10 inch tube pan. Bake at 325 degrees till done about 65 minutes. When done invert pan and cool overnight.
Next morning:
Remove cake from pan split crosswise into 3 layers. Prepare Grasshopper filling, spread between cake layers and on top. Chill uncovered 1 to 6 hours.
Grasshopper Filling:
Soften 1 envelope unflavored gelatin (1 Tbsp) in 1/4 cup cold water. Heat 1/2 cup white creme de caco and add to softened gelatin; stir till dissolved. Cool. Prepare 2 ounce envelope dessert topping mix following package directions; fold into gelatin mixture. Chill till mixture mounds about 30 minutes. Stir often.