I could always count on mom. She was the go-to person when you needed help, comfort or a listening ear. As I grew older, I was happy to return the favor whenever I could.
Once a year, mom would make her Double Chocolate Creme de Menthe Cake. And every year, she lost her copy of the recipe. I came to expect her panicked phone call asking for the recipe. This always entertained me because, one… she was the one who gave me the recipe and two… she could never find the recipe even though she wrote it down each time she called. My copy of the recipe is still on the dot matrix printer paper I used when I wrote it all those years ago. Never heard of this kind of paper? You are not alone. Dot matrix paper is no longer available (or necessary).
Ironically, I now, once a year, get a phone call from my daughter asking for this recipe. I find it comforting to have this tradition unbroken for the last 20+ years. I have kept the recipe on this same paper because it’s hard to lose and the women of my family count on me to find it. While I am not worried that I’ll misplace this recipe, I think it’s time to update and get it into digital form.
As with all recipes passed down in my family, you may not find exact amounts or precise instructions. This is where common sense and your own creativity comes into play. I hope you use this recipe to start some of your own quirky traditions.
Double Chocolate Creme de Menthe Cake
Ingredients
1 package chocolate cake mix
1 package instant chocolate pudding
4 eggs
1 cup water
1/2 cup cooking oil
Mix all ingredients together, beating for 4 minutes. Pour into greased and floured Bundt pan. Bake at 350 degrees for 55-60 minutes. Test cake at 45 minutes (just in case). Cool in pan for 10 minutes. Drop on cake plate and cool completely.
Grasshopper Filling/Frosting
1 envelope unflavored gelatin
1/4 cup cold water
2/3 cup creme de menthe
2 cups whipping cream
Soften gelatin in cold water. Heat creme de menthe on low to warm. Once warm, add softened gelatin. Stir until dissolved and then cool mixture in pan. Whip the cream in a bowl. Fold whipped cream into cooled gelatin. Refrigerate filling for 10 to 15 minutes.
Split cooled cake in 1/2. Spread grasshopper filling between the layers then replace top layer of cake on the filling. Spread remaining filling over the top and sides of the cake. Refrigerate until served.
Prairie Wisdom 