Green Cake, a Real Fun Crowd Pleaser!!!
This Green Cake recipe is a recipe that Debbie’s Mother made for her family. Whether it was Saint Patrick’s Day, a potluck, or a family gathering, everyone loved it. When Debbie discovered she was gluten-intolerant, she made up her mind to re-create the Green Cake recipe gluten-free so she and her grandson, Sean, could enjoy it. Turns out, it was a big hit with lots of other family and friends, too. The recipe uses Inspiration Bakery and Mixes All-Purpose Baking Mix
Equipment
- Stove with Oven
- Stand Mixer with Bowl
- Wire Whisk attachment
- Paddle attachment
- Bowl (medium)
- Rubber Spatula
- 9"x13" Baking Pan
- Liquid Measuring Cup
- Dry Measuring Cups and Spoons
- Wire Rack
- Parchment Paper
- Vegetable Spray
- Plastic Cling Wrap
Ingredients
Green Cake
- 2 1/2 Cups Inspiration Bakery and Mixes All Purpose Baking Mix
- 5 Teaspoons Double-acting Baking Powder
- 1 1/2 Cup Granulated Sugar
- 5 Large Egg Whites
- 6 Tablespoons Softened Butter or Margarine
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Distilled White Vinegar or White Wine Vinegar
- 2 Tablespoons Applesauce or Mayonnaise
- 1 Cup Milk of Your Choice (omit vanilla extract if milk contains vanilla) Reduce milk to 3/4 cup if using Crème de Menthe liqueur
- ¼ Cup Crème de Menthe Liqueur or Substitute Substitute: 1/2 teaspoon mint extract and enough green food dye to turn the batter mint green
- Tapioca Flour (to dust the baking pan) Grease pan first or use oil spray
Green Cake Frosting
- 1 12.8oz Jar of Hot Fudge Topping Dairy or dairy free
- 1 16oz (Pint) Heavy Whipping Cream or Substitute Substitute: 16 oz tub of non-dairy whipped topping
- 1/2 Cup Powdered Sugar Omit if using whipped topping
- 1 Teaspoon Vanilla Extract Omit if using whipped topping
- 1/4 Cup Crème de Menthe Liqueur or substitute Substitute: ½ teaspoon mint extract and green food coloring
Instructions
Green Cake
- Pre-heat oven to 350° F. Grease (with vegetable spray, butter, or margarine) and lightly flour the inside of one 9”x13” baking pan
- Combine Inspiration Bakery and Mixes All-Purpose Baking Mix and baking powder with a wire whisk and set aside
- Using your stand mixer, put your sugar and egg whites in the mixing bowl. Use the wire whisk attachment to beat the mixture on medium-high for 3-4 minutes, until the mixture is frothy. You may need to scrape the bowl at least once. Remove mixture to a second bowl, scraping as much of the egg and sugar mixture from the mixing bowl as possible. You do not need to clean the mixing bowl
- Remove the wire whisk attachment from the mixer and replace it with the paddle. Return the mixing bowl to the mixer
- Add the All-Purpose Baking Mix, baking powder, butter or margarine, vanilla extract, and applesauce or mayonnaise to the mixing bowl. Beat the mixture on medium until everything is blended. It will be crumbly. You will need to scrape the bowl at least once
- Turn your mixer on low, then slowly add milk (increase milk to 1 cup if not using Crème de Menthe) to the mixing bowl (should take about 30 seconds). Scrape the bowl at least once. It will be a thick batter after the milk is blended in
- Add the egg white and sugar mixture to the mixing bowl. Blend on medium-high for about 1 minute, scraping the bowl once or twice. The batter should be somewhat creamy but may have some small bumps from the butter
- Gently fold in the 1/4 cup Crème de Menthe liqueur with your spatula (do not use your stand mixer). If you are using the Crème de Menthe substitute, add the mint extract and food coloring to your stand mixer bowl and blend at low speed for no more than 30 seconds
- Place the Green Cake batter in your greased and floured baking pan. Level batter with a knife. Using both your hands, tap the pan with batter about 5-10 times on the counter to release the bubbles. This will also reduce the rise in the middle of the cake
- Cook your cake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out fairly clean. Remove your cake from the oven and put it on your wire rack for 10 minutes to cool. Once cool, turn your Green Cake out of the pan onto parchment paper to completely cool before frosting
Green Cake Frosting
- Place your cooled Green Cake on a plate. Spread the room temperature hot fudge topping on the cake covering the cake's top and the sides
- In your mixer, use your wire whisk to mix the heavy whipping cream on high until it begins to thicken. Then add the powdered sugar and vanilla. Beat on high until soft peaks form
- Gently fold in the 1/4 cup Crème de Menthe liqueur (do not use your mixer). If using the substitute, add the mint extract and food coloring to the non-dairy topping and gently blend with a spoon or rubber spatula.
- Frost your Green Cake top and sides
- Put 10+ toothpicks along the top of the cake, well-spaced out, particularly along the edges. Then gently drape/cover with plastic cling wrap, forming a tent. Refrigerate for a minimum of 4 hours or overnight
- Remove from the refrigerator 30 minutes before serving. Get ready for the applause!
Notes
Tip: Once the cake has cooled for about an hour, you can wrap it in plastic wrap and place in the refrigerator for 2 hours before frosting. You can also freeze the cake for later use. Wrap in plastic wrap and place in a freezer bag. Cake will last for about a month frozen. Remove from freezer and thaw in the refrigerator. Follow directions to frost the cake.
