GRASSHOPPER CHOCOLATE TORTE LAYER CAKE
Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.
Provided by Food Network Kitchen
Categories dessert
Time 7h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
- Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
- Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
- Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
- To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.
GRASSHOPPER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
- Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
- In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
- Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.
GRASSHOPPER CAKE
My family and I love minty stuff, so this will go over real well. This recipe is from "Cooking With Style" from the Channahon PTO, submitted by Terry R.
Provided by IAteMyGluestick
Categories Dessert
Time 40m
Yield 1 Cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
- Bake in a 9x13-inch pan.
- When cool, spread fudge topping over cake.
- Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
- Keep refrigerated.
Nutrition Facts : Calories 5952.5, Fat 245.9, SaturatedFat 105.6, Cholesterol 6.8, Sodium 4859.6, Carbohydrate 781.9, Fiber 14.2, Sugar 560.6, Protein 53.9
GRASSHOPPER CAKE
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super Bowl party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Number Of Ingredients 19
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter an 8-by-12-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 tester 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 creme de menthe and vanilla, and beat for 2 minutes, scraping down sides of bowl as needed.
- Using a paring knife, cut corners off 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.
GRASSHOPPER
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Pour all ingredients into a shaker over ice, shake, and strain. Serve.;
ST. PATRICKS DAY GRASSHOPPER FUDGE CAKE
Source: Betty Crocker **NOTE - I made this cake and I only ended up using one jar of fudge and it turned out delicious. So use one or two jars depending on your sweetness/chocolate preference**
Provided by Mom2Rose
Categories Dessert
Time 45m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
- Spray bottom only of pan with baking spray with flour.
- Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
- Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
- Pour remaining batter into pan.
- Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
- Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
- Turn pan 1/4 turn; repeat cutting for swirled design.
- Bake 28-33 minutes or until toothpick inserted in center comes out clean.
- Run knife around side of pan to loosen cake.
- Cool completely, about 1 hour.
- Carefully spread fudge topping evenly over the cake.
- In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
- Spread whipped topping mixture evenly over fudge.
- Garnish with candy pieces.
- Store covered in refrigerator.
ANDES GRASSHOPPER CAKE
This easy to make cake-mix dessert is impressive and delicious. It came from an Andes recipe flyer at the Supermarket.
Provided by Maureen in MA
Categories Dessert
Time 1h10m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cake: Prepare two 8" or 9" cake layers according to directions on devils food cake mix box. Cool for approximately 40 minutes before frosting.
- Meanwhile make Chocolate Curls: With vegetable peeler, shave along side of each Andes mint lengthwise to equal about 1/2 cup of curls. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
- Frosting: In large bowl with mixer on medium speed, beat the cream cheese until smooth, then lower the speed and slowly mix in the non-dairy whipped topping. Fold the Andes thin mints pieces into the cream.
- Assembly: Place one cake layer on serving plate; top with half the frosting and spread evenly. Place the second cake layer on top and spread remaining frosting on top of cake. Sprinkle top with Andes Mint Curls.
- Cover and refrigerate cake if not serving immediately.
GRASSHOPPER CAKE
Bake this delicious grasshopper cake using Gold Medal® all-purpose flour that's a perfect dessert for any gathering.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
- Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
Nutrition Facts : Calories 385, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg
GRASSHOPPER FUDGE CAKE
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
- Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
- Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 67 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 44 g, TransFat 0 g
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- Preheat oven to 350° F for shiny metal or glass pan, or to 325° F for dark or nonstick pan. Lightly spray the bottom only of a 9'' x 13'' pan with non-stick spray.
- In a large bowl, with an electric mixer, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds. Turn mixer up to medium speed and beat for 2 minutes more, scraping the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour batter into prepared pan.
- Bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.
- Gently spread fudge topping evenly over the cake. In a medium bowl, stir together Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.
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