Grasshopper Cake

My dear, sweet Ma has been making this one for years. When she posted on her FB status that she was whipping one up for Christmas dessert, a handful of people were asking for the recipe. And no, Curtis, there are no real grasshoppers in the cake!

I think she first got this recipe from a magazine back in the 80's. Amazing how it's grown along with us over the past two decades - a family favourite for sure!


"Yes, Tracey, I will be happy to make you a grasshopper cake as soon as I'm done opening up your magic bubbles. Maybe one day, you'll post the recipe on something called a 'blog'. You are the best daughter ever and I don't know how you put up with those three stinky brothers of yours. Now go fetch your Dad his hammer so he can finish putting up this lovely wood paneling."



Cheryl, this one's for you!



Mom's Grasshopper Cake

2 egg whites
1/2 cup sugar
1 3/4 cup sifted cake flour
1 cup sugar
3/4 tsp baking soda
1 tsp salt
1/3 cup vegetable oil
1 cup buttermilk (you can also add a tablespoon of vinegar to regular milk as a substitute)
2 egg yolks
2 squares unsweetened chocolate (melted)

Heat oven to 350 degrees. Grease and flour two 8" round cake pans. Beat egg whites until foamy. Add the 1/2 cup sugar gradually and beat well until stiff.

Sift flour, sugar, baking soda and salt into large mixing bowl. Add oil and half the milk. Beat 1 minute and add remaining milk, egg yolks and chocolate. Beat for 1 more minute. Fold in egg white mixture.

Fill pans and bake until done, about 30 minutes. Turn onto racks and cool completely. Split each layer and put together with 'Grasshopper Cream' (below). Chill for several hours.

Grasshopper Cream

1 envelope unflavoured gelatin
1/4 cup cold water
1/2 cup green creme de menthe
1/3 cup creme de cacao
1 pint whipping cream

Add gelatin to cold water and let stand 5 minutes. Heat, but do not boil the liqueurs. Add gelatin and stir until dissolved. Cool (do not chill). Whip cream until stiff and fold in liqueur mixture. Do not beat in. Chill 15 minutes.