Spooky Cake

I have been itching to try the Thin Mint Cake found over at Joyful Baker! I love all things chocolate and mint always adds a delicious twist. I made the cake as directed, but used Crisco baking sticks and added a teaspoon of vanilla for a bit more flavor.

While the cake was cooling, I brainstormed about which frosting to use. A buttercream seemed to rich for the mint flavor {and I was out of butter}. I remembered the fluffy, creamy, lemon topping used in Lemon Raspberry Tiramisu...perfect! I halved the lemon cream filling recipe and used less lemon flavoring. I was nervous it would be too runny to ice the cake, but it was juuusst right!

And in the spirit of the season, I decided to add some spooky Halloween drizzle. 

For the chocolate, I melted 1/4 cup semi-sweet chocolate chips with 1/2 Tablespoon of margarine. I watered it down until it was the right consistency for drizzling. I then used a fork to 'fling' the chocolate over top of the cake.

I had a little lemon cream leftover and added food coloring {yellow and a bit of red} to make it orange. I then heated it {in the microwave} for 15 seconds...it was just right for drizzling and the color became a more vivid orange!

Mr. E and I searched for our creepy plastic spider to make it extra spooky. Nowhere to be seen...eek! 

The cake is a lovely texture and has a certain spice that compliments the season!! Enjoy!