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4 square unsweetened chocolate, melted
Sugar
2 1/4 c sifted flour
3 tsp baking powder
1 tsp salt
1/2 c cooking oil
7 eggs separated
1 tsp vanilla
1/2 tsp cream of tartar
1 envelope unflavored gelatin
1/3 c white creme de cacao
1/2 c creme de menthe
2 c whipping cream, whipped

Combine chocolate, 1/2 c boiling water and 1/4 cup sugar, mixing well. Sift flour, 1 1/2 cups sugar, baking powder and salt into large bowl. Make a well in the center of the flour mixture; add oil, egg yolks, 3/4 c cold water and vanilla. Beat until very smooth. Stir chocolate mixture into egg yolk mixture. Beat egg whites and cream of tartar together in large bowl until very stiff peaks form. Pour chocolate batter over entire surface of egg whites in thin stream; fold in gently. Pour into greased 12 cup bundt pan. Bake in preheat 325 degree oven for 50-55 minutes or until cake proves done. Let cool for 10-15 minutes. Invert until thoroughly cooled; remove from pan. Soften gelatin in 1/4 cup cold water. Heat liqueurs together. Add gelatin; stir until dissolved. Let cool. Fold gelatin mixture into whipped cream; refrigerate for 15 minutes. Split cake into 3 layers. Spread whipped cream filling between layeres and on top of cake. Refrigerate until ready to serve.