GRASSHOPPER CAKE
Provided by Food Network Kitchen
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.
- Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
- Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
FROZEN GRASSHOPPER TORTE
I first made this minty cool torte for a ladies' meeting at our church. I'm still making it, and the compliments keep coming. -Elma Penner, Oak Bluff, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm., In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream., Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.
Nutrition Facts : Calories 385 calories, Fat 24g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
GRASSHOPPER DESSERT SQUARES
Frosty freezer desserts save the day as they can be made ahead. This one combines a favorite chocolate and minty flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 16
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
- In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
- In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
- Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
Nutrition Facts : Calories 355, Carbohydrate 26 g, Cholesterol 75 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg
GRASSHOPPER TORTE
Make and share this Grasshopper Torte recipe from Food.com.
Provided by CookKelly
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs and margarine.
- Reserve 1/2 cup for topping.
- Press remaining crumb mixture onto bottom of 9-inch spring form pan.
- Combine marshmallow creme, milk and creme de menthe, mixing with electric mixer or wire whisk until well blended.
- Fold in whipped cream.
- Pour over crust.
- Sprinkle with reserved crumbs.
- Freeze.
- Variation: Increase milk to 1/4 cup.
- Substitute a few drops peppermint extract and green food coloring for creme de menthe.
Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 12.8, Cholesterol 66.1, Sodium 219.7, Carbohydrate 35.8, Fiber 0.8, Sugar 17.9, Protein 2.8
FROZEN GRASSHOPPER TORTE
Make and share this Frozen Grasshopper Torte recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cookies crumbs and butter. Reserve 1/4 cup; press remaining crumbs.
- into the bottom of a 9 inches springform pan, 2 pie plates or a 9 x 13 pan.
- Chill for 30 minute Spread ice cream over crust. Freeze. In a small bowl,.
- combine milk and marshmallow cream, stir until well blended. Add extract.
- and food coloring. Fold in whipped cream, spoon over ice cream. Top with.
- reserved crumbs. Freeze until firm.
Nutrition Facts : Calories 393.5, Fat 28.8, SaturatedFat 17.9, Cholesterol 103.6, Sodium 116.7, Carbohydrate 31.9, Fiber 0.4, Sugar 22.2, Protein 3.4
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