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Ingredients
- CAKE:
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz green food coloring
- FROSTING:
- 1 package of softened cream cheese
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1 bag powdered sugar (2 lb bag)
- Milk as needed
Details
Adapted from lovefromtheoven.com
Preparation
Step 1
Preheat your oven to 350 degrees.
Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with. Or be crazy like me and do them all.
Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside. I waited until the very end to add the food coloring, because frankly, that much food coloring scares me and I had to work out the courage to do it.
Place all dry ingredients in your mixing bowl and stir together well.
Now take a deep breath and dump all that food coloring, yes the entire bottle, into the wet ingredients.
Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green as the day is long. Note, this is NOT the time to accidentally crank the Kitcheaid on to high. Unless you want a green, and slightly vinegar smelling kitchen.Pour the batter into cake pans or cupcake pans.
I did the cake and cupcakes first, and than added 1/4 cup of flour to the remaining batter to thicken it up a bit before putting it in the whoopie pie pan.
Baking times will vary based on what you are using. For one 8″ cake pan, it was about 22 minutes for me.
Let cook for 10-15 minutes and than remove from pans.
PREPARE TGHE FROSTING:
Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. I add in milk as needed to get to the desired consistency.
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