Grasshopper Cake
2 1/4 cups all purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white creme de menthe
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (6 oz) fudge topping
3 tablespoons white creme de menthe
4 drops green food coloring
1 (8 oz.) whip topping ~ thawed
In a large mixing bowl, beat flour, sugar, shortening, milk, 1/4 cup creme de menthe, baking powder, salt, and vanilla with electric mixer. Beat on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 2 minutes, scraping bowl occasionally. Beat in egg whites on high 2 minutes, scraping occasionally. Pour cake batter into greased and flours 9x13 baking pan.
Bake at 350 degrees for 40 -45 minutes, or until cake springs back when touched or toothpick inserted into center comes out clean. Cool completely for about 1 hour.
Spread fudge topping over cake (you can heat it up a little to make it softer to spread). Carefully fold 3 tablespoons creme de menth and food coloring into whipped topping. Spread over fudge topping. Store covered and in refrigerate.
Substitutes:
If you don't have Creme de menthe or don't feel comfortable buying it, there are a couple different things you can do in place of it. You can use whole milk and peppermint extract or half & half with peppermint extract. Liquid measurements are the same as recipe calls and then just add 2-3 drops of extract.
If ever needing Green Creme de menth, just add food coloring.
*Creme de menthe is a liquor that is very common in baking. It is found in Andes Mints, anything Grasshopper, a variety of Mint Chocolate, etc.
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