4 (1 oz. ea.) squares unsweetened chocolate, melted
1/2 c. boiling water
1/4 c. sugar
2 1/2 c. cake flour, sifted
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
7 egg yolks
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar

Advance preparation for cake: Blend together first 3 ingredients; cool. Sift together flour and next 3 ingredients. Make a well in center of dry ingredients; add oil, egg yolks, 3/4 cup cold water, and vanilla. Beat very smooth. Stir chocolate mixture into yolk mixture. Beat egg whites with cream of tartar until very stiff peaks form.

Carefully fold chocolate batter into egg whites. Turn into ungreased 10-inch tube pan. Bake at 325°F until done, about 65 minutes. When done, invert pan, cool overnight.

Next morning, remove cake from pan; slit crosswise into 3 layers.

Prepare Grasshopper Filling: Spread between cake layers and on top. Chill, uncovered, 1 to 6 hours.

Grasshopper Filling:

1 env. unflavored gelatin
1/4 c. cold water
1/2 c. green creme de menthe
1/3 c. white creme de cacao
2 (2 oz.) env. dessert topping mix

Soften 1 envelope unflavored gelatin in 1/4 cup cold water. Heat 1/2 cup green creme de menthe with 1/2 cup white creme de cacao. Add softened gelatin, stir until dissolved. Cool. Prepare 2 (2 oz.) envelopes dessert topping mix, following package directions; fold in gelatin mixture. Chill until mixture mounts, 30 minutes, stirring often.