Pansy Cake With Edible Dirt

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I love pansies.

They were one of my grandma's favorite flowers and she would plant them every spring. And so, it became somewhat of a tradition for my mother and I to plant them in our garden as I was growing up. The beautiful colors and delicate nature of pansies inspired me to make this cake. It's very moist, light and chocolate-y. The purple frosting just seemed fitting for the pansies! And I definitely had to incorporate some edible dirt in there by crushing up Oreos and chocolate chunks.

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Edible flower care:

-Eat only flowers that are grown naturally without pesticides or other chemicals.

-To keep flowers fresh, place them on a moist paper towel. Refrigerate in an airtight container for up to 10 days.

-Placing the flowers in ice water can revitalize them as you are assembling your cake.

For the cake:

2 sticks margarine/butter/or substitute

3 heaping Tablespoons cocoa powder

1 cup water

1 1/2 cups sugar

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

ยฝ cup buttermilk

2 eggs, beaten

1 teaspoon vanilla extract

In a medium saucepan, melt margarine, cocoa and water and bring to a rapid boil, then

pour boiled mixture over sugar, flour, and baking powder. Mix together.

In a separate bowl add the baking soda to the buttermilk.

Add beaten eggs, vanilla and buttermilk/soda mixture to the flour-cocoa mixture.

Pour in two greased 8-inch round cake pans.

Bake 25 minutes at 350 degrees F or until done when tested with a toothpick.

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For the frosting:

4 cups confectioner's sugar

4 Tablespoons butter, softened

4 Tablespoons whole milk

1 teaspoon vanilla extract

red and blue food coloring

In a mixing bowl combine all ingredients and beat until smooth and fluffy. Combine red and blue coloring to create desired purple color.

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Top cake with crushed Oreos and edible pansies.

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Happy Spring!