Recipe(tried): Grasshopper Cake

Recipe from Nordic Ware Mfg. of Bundt Pans

Grasshopper Cake

4 (1 oz.) Square unsweetened chocolate
1/2 cup boiling water
1/4 cup sugar

2-1/4 cups sifted flour
1-1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup cooking oil
7 egg yolks
3/4 cup cold water
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar

Filling:
1 envelope (1 tbsp.) unflavored gelatin
1/4 cup cold water
1/3 cup white creme de cocoa
1/2 cup creme de menthe
2 cups whipping cream

Combine chocolate, boiling water, and 1/4 cup sugar; stir until chocolate is melted. In large bowl, sift together flour, sugar, baking powder, and salt. Make a well in center of the dry ingredients and add cooking oil, egg yolks, cold water, and vanilla in order given, beat until very smooth. Stir the chocolate mixture into egg yolk mixture. In large bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour chocolate batter over entire surface of egg whites, folding gently to blend. Bake in greased 12-cup Bundt Pan at 325 Degrees F. for 50-55 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on serving plate to complete cooling.

Filling:

Soften gelatin in cold water. Heat together creme de cocoa and creme de menthe. Add softened gelatin. Stir until gelatin is dissolved. Cool.
Whip cream, fold in gelatin mixture. Refrigerate 15 minutes. Split cooled cake crosswise into three layers. Spread 1/2 of filling between layers; place remaining 1/2 in center and on top of cake. Refrigerate until serving time.