Monday, February 4, 2013

Grasshopper Oreo Cake

I'm very excited to be blogging about this cake today.
See...I received an email from a fellow Lillooetian asking if we could try out our Vanderwolf's Family Secret Chocolate Cake recipe with a Grasshopper-esque twist to it with creme de menthe and Oreo cookies instead of peanut butter and peanut butter cups.
I was intrigued. It sounded very decadent and delicious. I was definitely able to get on board that train.
I did a little research on grasshopper pies and figured I would try a cooked buttercream frosting instead of the regular buttercream. This definitely took a while longer to make but, in the end, was definitely worth it.
So, thank you Jaime-Jo for the wonderful idea. We would never have thought to try this combination without your suggestion.

Grasshopper Oreo Cake


Creme De Menthe Buttercream
2 cups sugar
1/2 cup flour
2 1/4 cup milk
1/2 cup whipping cream
2 cups butter, room temp, cut into Tbsp sized bits
3 Tbsp Creme De Menthe
2 tsp peppermint extract
green food coloring (optional)

1 box of mini Oreos, lightly crushed (save a few to decorate top)

Bake cake as per directions in 3 8" pans. Let cool before frosting.
Prepare buttercream - In a medium sized saucepan, whisk together sugar and flour. Whisk in milk and cream. Cook and stir over medium heat until mixture thickens, between 10 - 20 minutes.
Remove from heat and pour in bowl of stand mixer. Turn mixer on high and beat until mixture cools (Be patient, this takes 10 - 20 minutes as well).
Turn speed to low and add butter, 1 Tbsp at a time, mixing well between additions.
Turn speed back up to medium, add Creme De Menthe and peppermint extract and beat until light & fluffy. Add your green food coloring, if desired.
Assemble you cake - Place one layer of cake on serving platter. Top with a generous amount of buttercream frosting and 1/2 of the crushed Oreo cookies.

Top with second layer of cake, another layer of buttercream, and remaining crushed oreos.

Top with final layer of cake.

Frost top and sides with remaining buttercream frosting.

Decorate with the whole Oreos that you saved from the box before crushing the rest.

Now you can amaze your family/guests with how fabulous your baking skills are.

I'm thinking this would be really pretty for St. Patrick's Day too. The lovely mint green color is very St. Patrick's Day-y. (Although I know the photos don't look very green... it really is a pretty mint  green color)
Oh, and a little tip -- If you can make this a day before you plan to serve it it is even better. If it has a chance to sit the mint flavor mellows and is wonderful and the Oreos soften a bit so the texture improves. (In my opinion)
Sue and I just wanted to say: we love suggestions and ideas from our readers. You can contact at us via our "Contact Us" page at the top of the blog, or leave us a comment on any of our blog entries.

Be sure to visit Love Bakes Good Cakes and Jam Hands and Adorned From Above  and The Rustic Pig for some fabulous links!

1 comment:

  1. Mint and chocolate are one of my favorite flavor combos! This sounds great :) Thank you for sharing at last week's week's All My Bloggy Friends :)