Green Cake Recipes

Steps:

• Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and take right from oven and place in freezer. Cake is ready to frost when cool on the bottom to touch.
• Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.

Steps:

• Combine eggs, sugar, oil and vinegar in bowl.
• Mix well.
• Sift flour, baking soda and salt together.
• Add to egg mixture alternately with buttermilk, mixing well after each addition.
• Blend in vanilla and food coloring.
• Pour into 3 greased and floured 8 " cake pans.
• Bake at 350 for 25 minutes.
• Cool.
• Frost between layers, top and side of cake.

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish.
• Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
• With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake.
• Slowly pour gelatin over cake; refrigerate.
• In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set.
• Fold in whipped topping.
• Spread over cake.
• Decorate with sprinkles.
• Cover and refrigerate until serving.

Steps:

• You will need 2 (9-inch) round cake pans.
• Preheat oven to 350 degrees.
• Melt Chocolate in small saucepan over low heat. Allow to cool.
• Put butter, sugar, and eggs in a large mixing bowl. Beat with electric mixer on medium speed until light and fluffy.
• Add vanilla and the melted, cooked chocolate.
• Add green food coloring. Beat on low speed for about 1 minute until batter is blended.
• Sift flour and baking soda into second. Add to batter alternately with sour cream, mixing with with long wodden spoon.
• Add boiling water to batter and mix again.
• Batter will be runny.
• Spray bottom of baking pans with cooking spray. Lightly flour. Pour batter into pans and bake for about 35 minutes. Cool for 15 to 20 minutes. Frost and decorate.

Steps:

• Add salt to flour in a mixing bowl and mix throughly.
• Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water.
• Slowly add water/honey mixture into the flour while stirring the flour.
• Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don't dry up.
• For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake.
• Sprinkle the surface of the dough with green onions.
• Roll the pancake into a sausage shape, trapping all the green onions inside the dough.
• Roll the dough again along the length of the sausage to make a coil shape.
• With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking).
• Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes.
• Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown.
• Cut into quarters and serve with chili garlic dipping sauce.