Grasshopper Cake

From Martha Stewart
Grasshopper Cake
Grasshopper Cake

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Ingredients

  • For cake:

  • 3/4

    cup unsweetened cocoa powder, plus more for pan

  • 1 1/2

    cups all-purpose

  • 1 1/2

    cups sugar

  • 1 1/2

    teaspoons baking soda

  • 3/4

    teaspoon baking powder

  • 3/4

    teaspoon salt

  • 2

    large 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 more for pan

  • 3/4

    teaspoon pure vanilla extract

  • For frosting:

  • 2

    large egg whites

  • 1/2

    cup sugar

  • 6

    ounces (1 1/2 sticks) unsalted butter, softened and cut into tablespoons

  • 2 1/2

    tablespoons crème de menthe

  • 1

    teaspoon pure vanilla extract

  • 12

    Andes Crème de Menthe candies

  • 36

    white sprinkles

Directions

Make the cake. Preheat oven to 350. Butter an 8x12-inch cake pan. Line bottom with parchment, then butter parchment, and dust with cocoa powder. Tap out excess. Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth. Pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool. Cake will keep, unfrosted and covered, overnight. Make the frosting: Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly, until sugar dissolves and mixture is warm, 2 to 3 minutes. Remove from heat. Whisk on high speed until stiff peaks form, about 5 minutes. Add butter, several tablespoons at a time, whisking after each addition. Add crème de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed. Using a paring knife, cut corners of mint candies to shape each into a football. Press 3 sprinkles onto each, using frosting as glue. Frost cooled cake. Arrange footballs on cake in 4 rows of 3. Cake will keep, covered, for up to 4 days. Slice just before serving.

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