Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 2 tablespoons green food coloring
  • 8 ounce package cream cheese (softened)
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon mint extract
  • 8 ounces Cool Whip whipped topping (thawed)
  • Cool Whip
  • Green sprinkles

Instruction

  • Preheat oven to 350 degrees F. Grease a 9-inch x 13-inch baking pan and line with parchment paper
  • Sift the flour, cocoa, and salt together in medium mixing bowl. Set aside.
  • In a large mixing bowl, combine the sugar and oil; mix for 2 minutes. Add the eggs one at a time, mixing until just combined. Add the vanilla and mix for another 2 minutes.
  • In a small bowl, combine the vinegar and baking soda. Add the baking soda mixture, buttermilk, and food coloring to the other wet ingredients; mix for 1 minute.
  • Add dry ingredients to the wet ingredients, and mix well.
  • Pour cake batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Carefully remove from the oven and let cool in pan for 10 minutes. Remove cake from pan and take off the paper. Cool completely on a wire rack.
  • For cheesecake filling: Beat the cream cheese and sugar until creamy and smooth. Add vanilla & mint extracts and mix together. Then, fold in the Cool Whip by hand.
  • To make shooters: Cut out circles of the cake to fit your serving glasses. Place a cake round in the bottom of a mini dessert glass. Top with cheesecake and then another cake round. Top with additional Cool Whip and sprinkles if desired.