Grasshopper Squares (120)
Batter:
1 1/2 c. sifted flour
2 c. sugar
3/4 c + 2 Tbsp. cocoa
1 1/2 tsp. salt
1 1/2 c. butter
4 eggs
2 tsp. vanilla
2 Tbsp. corn syrup
2 c. nuts, coarsely chopped
Frosting:
2 c. sifted confectioners sugar
4 Tbsp. softened butter
2 Tbsp. milk
1 tsp. mint extract
Chocolate Glaze:
2 oz. unsweetened chocolate
2 Tbsp. butter
Sift first 4 into a mixer bowl. Add next 4. Mix well. Add nuts. Spread in a 9x13" pan. Bake at 350F 45 min. until done. Cool. Beat frosting ingredients together. Spread on cooled cake and let set. Melt glaze ingredients together. Spread on set frosting. Cut into squares or bars.
Source: Museum of Fine Arts, Boston MA, "The Fine Arts Cookbook," 1970
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Batter:
1 1/2 c. sifted flour
2 c. sugar
3/4 c + 2 Tbsp. cocoa
1 1/2 tsp. salt
1 1/2 c. butter
4 eggs
2 tsp. vanilla
2 Tbsp. corn syrup
2 c. nuts, coarsely chopped
Frosting:
2 c. sifted confectioners sugar
4 Tbsp. softened butter
2 Tbsp. milk
1 tsp. mint extract
Chocolate Glaze:
2 oz. unsweetened chocolate
2 Tbsp. butter
Sift first 4 into a mixer bowl. Add next 4. Mix well. Add nuts. Spread in a 9x13" pan. Bake at 350F 45 min. until done. Cool. Beat frosting ingredients together. Spread on cooled cake and let set. Melt glaze ingredients together. Spread on set frosting. Cut into squares or bars.
Source: Museum of Fine Arts, Boston MA, "The Fine Arts Cookbook," 1970
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