As I peeled the parchment paper from the cake, I could tell something was wrong. The cake felt too fragile. I hoped it was just my imagination as I slid my knife in to cut the cake in half. But it wasn't. The cake began to crumble and my big hopes for a delicious St. Patrick's Day treat were vanishing.
|Perfect mint oreo frosting|
|Winnie looking for leprechauns|
Chocolate Cake Adapted from Sticky Fingers' Sweets
- 2 2/3 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 2/3 cup sugar
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tbsp baking powder
- 1 3/4 cup water
- 2/3 cup canola oil
- 1 tbsp vanilla extract
- 1/2 tsp mint extract
- 2 tbsp apple cider vinegar
Preheat oven to 350 degrees.
Mix all dry ingredients from first column in large bowl.
Whisk all liquid ingredients from second column in medium sized bowl.
Pour liquid ingredients into dry ingredients and mix.
Once thoroughly combined, add apple cider vinegar. Mix until you see parts of the batter change color. It does not need to be completely combined.
Pour into a 10 x 15 inch pan lined with parchment paper.
Bake for 20 minutes or until the cake bounces back to the touch.
Mint Oreo Frosting Adapted from Sticky Fingers' Sweets
- 6 tbsp Earth Balance shortening
- 2 tbsp Earth Balance buttery spread
- 1 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp mint extract
- 1 tbsp almond milk
- 5 drops green food coloring
- 5 crushed cool mint oreos
Beat shortening and butter with a hand mixer until combined.
Add powdered sugar 1/3 cup at a time.
Add liquid ingredients from third column.
Beat until fluffy, about three minutes.
Fold in crushed oreos.
- 1 chocolate cake
- 1 batch mint oreo frosting
- 1 cup chocolate chips
- 5 crushed Cool Mint Oreos
Cut cake in half.
Spread one half with mint oreo frosting.
Top with unfrosted cake half.
Melt chocolate chips and pour over cake.
Sprinkle with crushed oreos.