Green Velvet Cheesecake Cake

While I was looking for other recipes for the dinner, I came across this recipe on a blog by "recipegirl." I had to make it. I made it a week ahead and froze the baked components until I could frost it the day of the dinner. I took the cake layers out of the freezer the night before.

Everyone loved it. I hope you enjoy it.

Green Velvet Cheesecake Cake

For the cake:

2 1/2 cups flour
2 tbsp. cocoa powder
1/2 tsp. salt
1 1/2 cups canola or veg. oil
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
1 tsp. white vinegar
1 tsp. baking soda
1 cup buttermillk
2 tbsp. (1, 1 oz. bottle) green food coloring

Preheat the oven to 350 degrees. Spray two 9 inch pans with cooking spray, and cut out parchment paper to line the bottom of the pans.

In a medium bowl, stir together the flour, cocoa powder, and salt. Set aside.

In a large bowl or the bowl of your electric mixture, combine oil and sugar and beat on medium high speed until well combined. Add in eggs, one at a time, followed by the vanilla, beating well after each addition.

In a small bowl combine the vinegar and baking soda, stirring to dissolve the baking soda. Add the mixture to the rest of the wet ingredients, then add the buttermilk and food coloring.

Mix all the wet ingredients on low speed for 1-2 minutes, until well combined.

Add the dry ingredients slowly, and beat on medium-low speed until all the ingredients are combined.

Divide the batter evenly between the two prepared pans and bake for 30-35 minutes.

Let cool in pans for 10 minutes, then invert cakes onto a wire cooling rack. Let cool completely.

For the frosting:

2 8-oz pkgs. cream cheese, room temp.
1/2 cup (1 stick) butter, room temp.
1 7 oz. jar marshmallow creme
1 1/2- 2 cups powdered sugar

In a large bowl, or the bowl of your electric mixer, beat cream cheese and butter on medium-high speed until light and fluffy. Add the marshmallow creme and beat again, until well combined.

Slowly add the powdered sugar, beating well and adding as much as you want to reach your desired thickness and consistency (I used about 2 cups).

Place one cake layer on a cake plate or platter, and frost just the top of the cake. Add another layer and frost the top, then the sides of both layers.