Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Cream together butter, sugar, and salt. Beat in the eggs one at a time. Stir in flour, baking powder, syrup, and milk. Tint the batter a light pastel green with a few drops of food coloring and pour it into two greased and floured 20 cm (8-inch) springform pans. Bake at 180 °C (350 °F) (convection: 160 °C/325 °F) for 20–25 minutes. Remove from the oven and let cool completely.
2
Combine Philadelphia cream cheese, powdered sugar,zest, and juice. Slice each cake layer in half horizontally and spread about three-quarters of the cream mixture on each half. Place the cakes in a springform pan and chill for about 2 hours. Remove the springform pan, frost the entire cake with the remaining cream mixture, and chill again.
3
Melt the chocolate coating with the cream, stirring gently. Spread the melted chocolate evenly over the top of the cake and carefully drizzle it down the sides in drips. Decorate with sweets.
