Ingredients
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs 1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. green food coloring
- Preheat oven to 350°F.
- Use a solid shortening to grease and flour a 9×13” That’s My Pan!® glassware.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pan and then lightly drop the pan on the counter to release any air bubbles.
- Bake for 40 minutes or until an inserted toothpick comes out clean.
- While the cake is cooling, make the frosting.
Two 8-ounce packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
One 7-ounce jar marshmallow crème
a few drops of red food coloring, if desired1 cup powdered sugar
In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow crème and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.
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