Grasshopper Football Cakes
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FOR THE CAKE
1 1/4 cunsweetened cocoa powder, plus more for pans
3 call-purpose flour
3 tspbaking soda
1 1/4 tspbaking powder
1 1/4 tspsalt
4 largeeggs, lightly beaten
1 1/4 cwarm water
1 flwhole milk
1/2 csour cream
2/3 cunsalted butter, melted, plus more for pans
1 1/4 tsppure vanilla extract
FOR THE FROSTING
4 largelarge egg whites
12 oz(3 sticks) unsalted butter, softened and cut into tablespoons
5 Tbsptablespoons creme de menthe
2 tsppure vanilla extract
24andes creme de menthe candies
How to Make Grasshopper Football Cakes
- Make the cake:
Preheat oven to 350 degrees. Butter 2 8-by-12-inch cake pans.
- 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 half the batter into each of the prepared pans. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes.
- Let cakes cool in pan on a wire rack for 15 minutes. Invert cake onto rack, and let cool.
- Cakes 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 cakes in 4 rows of 3.
- Cakes will keep, covered, for up to 4 days. Slice just before serving.