If you’ve been following along, you know that I’m in the middle of a series of posts inspired by Girl Scout Cookies.
But if it’s okay with you, I’d like to throw in an extra post here and there for St. Patrick’s day. I don’t have all that much to contribute to the holiday really (with the exception of everything Thin Mint-y and green from last week… and this awesome St. Patrick’s Day Dessert Collection), but I have created two pretty exceptionally awesome desserts for St. Patty’s that I’d love to share with you in between Samoas and Tagalongs!
The green velvet cake I used here is simply my Great-Grandmother’s red velvet cake that I shared in February, using green food coloring instead of red, obviously.
The cheesecake filling is also a recipe I’ve shared here before– my Favorite Cheesecake.
I used Cool Whip Frosting (different than plain ol’ Cool Whip) to frost the cake, because it’s a personal favorite of mine. And then I topped the whole thing with an Irish Cream Chocolate Ganache.
I will go ahead and warn you of one change I’d make if I were to make this cake all over again (which I probably will… like tomorrow): I would have gone for fewer layers– 2 cake layers and 1 cheesecake layers. It would have been easier (obviously), and I think more visually appealing. Plus, you’d get a bigger bite of cheesecake in one forkful. I’ve seen other bloggers make cheesecake cakes in this way, and now it makes total sense.
So… save yourself some time and effort– just go for the easy 3 layers!
Products I used in the making…
Don’t miss a bite!
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