Green Cherry Velvet Cake

Ingredients:

Green Velvet Cake:

• 1 ½ boxes of white cake mix
• 6 egg whites 
• ⅔ cup Green Maraschino Cherry juice 
• 1 cup + 2 tbsp water 
• ¾ cup Carrington Farms Organic Coconut Cooking Oil 
• 10 drops green food coloring 
• 1 jar of white buttercream frosting 

Cherry Matcha Filling:

• 1 jar of buttercream frosting 
• 1 cup of shredded coconut 
• 1 cup chopped Reese Green Maraschino Cherries 
• 3 tsp Carrington Farms Organic Matcha Powder

Edible Moss:

• 1 egg 
• 3 tbsp corn syrup 
• 2 tsp sugar 
• 3 tbsp Carrington Farms  Brewers Barley Flour 
• 1 tsp baking powder 
• Green food coloring 

Directions:

1. Preheat the oven to 350 degrees 
2. In a mixing bowl, whisk together all of the cake ingredients following the cake box recipe, using ⅔ cup of the cherry juice from the jar
3. Transfer batter to two 3x 8” round baking pans and bake for 30 - 35 min or until a toothpick comes out clean from the middle of the cake 
4. While the cake bakes, slice maraschino cherries and mix all cherry matcha filling ingredients (excluding matcha) in a bowl. Whip until incorporated, then fold in Carrington Farms Organic Matcha Powder.
5. Remove the cakes from the oven and let them cool completely before assembling the cake. 
6. Once the cake is fully cooled, place one round on a cake serving tray and top with filling, repeat with the 2nd layer. 
7. Coat the entire cake with the white frosting and place in the fridge to set. 
8. While the frosting sets, whisk egg with sugar, corn syrup, baking powder, Carrington Farms Brewers Barley Flour then add green food coloring and stir to prepare the edible moss.
9. Combine all dry ingredients and fold into the batter
10. Microwave in parchment paper lined shallow dish for 90 seconds
11. Once cooled take the moss out and place it between 2 parchment papers and press down with weight. 
12. Remove cake from fridge, break off pieces of edible moss, and decorate the cake. Slice and enjoy!