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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Make this cake ahead of time and freeze. Add the filling on the day you serve it. Ingredients:
cake |
2 egg whites |
1/2 cup sugar |
1 3/4 cups sifted cake flour |
1 cup sugar |
3/4 tsp. baking soda |
1 tsp. salt |
1/3 cup oil |
1 cup buttermilk |
2 egg yolks |
2 squares unsweetened chocolate, melted |
filling |
1 envelope gelatin |
1/4 cup cold water |
1/3 cup green creme de menthe |
1/3 cup white creme de cacao |
1 pint whipping cream |
Directions:
1. Cake: Preheat oven to 350 F. Grease and flour two 8 round pans. Beat egg whites until foamy. Add 1/2 cup sugar, 1 tbsp. At a time, beating well after each addition. Beat until stiff and glossy. Sift flour, 1 cup sugar, soda and salt into large mixing bowl. Add oil, half of the buttermilk (1/2 cup) and beat one minute at medium speed. Add remaining buttermilk (1/2 cup), egg yolks and melted chocolate. Beat one minute more. Fold in egg whites. Bake 40 to 45 minutes, or until spongy. Don’t worry if the cake seems dry – all that filling will solve everything!
2. Filling: Add gelatin to cold water and soak 5 minutes. Heat (but do not boil) the liqueurs. Add gelatin and stir to dissolve. Cool thoroughly. Beat the whipping cream until stiff and fold liqueur mixture into cream. Chill for 15 minutes. Cut each cake layer in two (any accidents are easily hidden in the filling). Spread filling between all layers and cover top and sides. Chill until serving.
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