Grasshopper Cake Recipes (Without Insects)


Grasshopper Cheese Cake Grasshopper Cake w/Grasshopper Cream Icing 
Grasshopper Cake, Refrigerated Grasshopper Cake, Layered

Grasshopper Cheese Cake
http://soar.berkeley.edu/recipes/baked-goods/desserts/cheesecakes/grasshopper-cheese-cake1.html
9-in springform pan

CHOCOLATE COOKIE CRUMB CRUST

1 1/2  c chocolate cookie crumbs
1/4  c melted butter
1/4  tsp. cinnamon
CHEESE FILLING
1 lb. cream cheese at room temperature
1 c sugar
1/3 c green creme de menthe
3 Tbs. creme de cacao
2 Tbs. flour
1/2 tsp. salt
6 eggs; separated
1 c sour cream
2 oz. semisweet chocolate, grated
CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F.

CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate.

Grasshopper Cake, Refrigerated
http://earlenescakes.com/recipes.htm cake

8 c. chocolate cake pieces
1 Tbsp. gelatin
1/4 C. cold water
1/3 C. white creame de cocoa
1/2 C. green creame de menthe
2 C. whipping cream
Line 9" x 13 " pan with chocolate cake pieces. Soft gelatin in cold water. Heat together creame de cocoa and creame de menthe. Add softened gelatin: stir until gelatin is dissolved: cool. Whip cream and fold into gelatin mixture. Refrigerate 15 minutes. Spread over cake pieces. Refrigerate until serving time.

Grasshopper Cake with Grasshopper Cream Icing

2 egg whites
1/2C sugar
1 3/4 Cs.sifted cake flour
1C sugar
3/4 tsp baking soda
1 tsp salt
1/3C vegetable oil
1C buttermilk or soured milk
2 egg yolks
2 oz unsweetened chocolate, melted
GRASSHOPPER CREAM ICING

Heat oven to 350. Grease and flour two 8 inch round layer cake pans at least 1 1/2 inches deep. Beat egg whites until
foamy. Add the 1/2C sugar, 1 tbsp at a time and beat well after each addition. Continue beating until stiff and glossy. Sift
flour, 1C sugar, baking soda and salt into a large mixing bowl.Add oil and half the buttermilk. Beat 1 minute(medium speed
on mixer or 150 strokes by hand). Add remaining milk, egg yolks and chocolate and beat 1 minute more. Fold in egg white
mixture. Pour into prepared pans and bake about 30 minutes or until tops spring back when touched lightly. Turn out on
racks to cool. Split each layer into 2 thin layers. Put Grasshopper Cream between the layers and on top and sides. Chill until
serving time. (This can be done several hours ahead of time.) Cut in large  wedges to serve. Serves  12

GRASSHOPPER CREAM

1 tbs unflavored gelatin
1/4 C  cold water
1/2 C green creme do menthe
1/3 cup white creme de cacao
1 pt whipping cream
Add gelatin to cold water and let stand for 5 minutes.Heat creme de menthe and creme de cacao(do not boil). Add gelatin
and stir until dissolved. Cool (do not chill). Whip cream until stiff. Fold liqueur mixture(do not beat it in). Chill 15 minutes.

Decorating hints: Pipe shell borders around top and bottom of cake. Use fresh mint leaves for decoration.

Grasshopper Cake, Layered
by Dianne and Dennis Stallworth, Beatrice, Alabama.

Serves: 12
Work Time: 45 minutes
Total Time: 6 hours 45 minutes

     1 devil's food cake mix, made in threelayers
     1 envelope unflavored gelatin
     1/4 cup cold water
     1/2 cup green crème de menthe
     1/3 cup white crème de cacao
     2 (2-oz.) envelopes dessert topping, prepared according to directions

Prepare the according to package directions and bake in 3 (9-inch) cake pans. Let cool.

FILLING
Soften gelatin in cold water. Heat crème de menthe with white crème de cacao. Add softened gelatin; stir until dissolved.
Cool. Prepare dessert topping mix and fold into gelatin mixture. Chill until mixture mounds, 30 minutes. Stir often. Spread
filling between layers and on top of the cake layers. Chill, uncovered for one to six hours.

Grasshopper Bundt Cake Recipe, Refrigerated
http://www.exsands.com/Food/Recipes/grasshoppercake_vus_ex.htm

4 square unsweetened chocolate, melted
2 c Sugar, divided
2 1/4 c sifted flour
3 tsp baking powder
1 tsp salt
1/2 cc ookin 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 over 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 topd of cake. Refrigerate until ready to serve.