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Recipe submitted by Allie W. Cake: 8 tablespoons Happy Cow unsalted butter, softened, plus some for pans 2 cups unbleached all-purpose flour, plus some for pans 3 ounces unsweetened chocolate, roughly chopped 1 cup sugar 2 large eggs, separated 1 teaspoon vanilla extract 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon finely ground pink Himalayan sea salt 1 1/4 cups Happy Cow chocolate milk 1. Heat oven to 350 degrees F. Grease the bottom and sides of two 9-inch or three 8-inch layer cake pans. Sift flour over the pans; invert and tap out excess flour. 2. Melt the chocolate in a small saucepan over very low heat, stirring constantly. When the chocolate is just about melted, remove from heat and continue to stir until smooth. 3. Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until fluffy (3-4 min). Beat in the egg yolks, one at a time, then the vanilla, and then the chocolate. Combine the flour, baking powder, baking soda, and salt; stir into the chocolate mixture a little at a time, alternating with the chocolate milk. Stir just until smooth. 4. Wash the beaters and then beat the egg whites until they hold soft peaks. Use a rubber spatula to fold them gently, but throughly, into the batter. Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean (about 30 min). Let the cake cool in the pan for about 5 minutes then remove cakes and finish cooling on a cooling rack. Oreo Cream Filling: 8 ounces Happy Cow Cream Cheese, softened 1/2 cup sugar 2 cups Extra Creamy Cool Whip 16 Oreo cookies, coarsely crushed 1. Beat the cream cheese and the sugar with a hand mixer until well blended. 2. Fold in the Cool Whip. 3. Fold in the crushed Oreo’s. Chocolate Buttercream Frosting: 8 tablespoons Happy Cow unsalted butter, softened. 4 cups powdered sugar 6 tablespoons Happy Cow chocolate milk 2 teaspoons vanilla extract 2 ounces unsweetened chocolate 1. Melt the chocolate in a saucepan over extremely low heat, stirring constantly. Let cool. 2. Cream the butter. 3. Gradually work in the powdered sugar, melted chocolate, and chocolate milk, alternating with a little of each at a time and beating well after each addition. 4. Stir in the vanilla. If the frosting is too thick to spread add a little more milk, a teaspoon at a time. If it is too thin, refrigerate as it will thicken as the butter hardens. Generously spread the Oreo Cream Filling in between each layer and then frost with the chocolate buttercream frosting! Add extra Oreo’s on top of the cake too!

Recipe submitted by Andrea Martin Bowles 1¼ cups white sugar ¾ cup butter , softened ½ cup Happy Cow eggnog 1 teaspoon vanilla extract 2 egg yolks 1 teaspoon ground nutmeg 2¼ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon ground cinnamon Instructions: Preheat oven to 300°F (150°C). Combine flour, baking powder, cinnamon and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown. If desired- you can frost with just regular butter cream frosting (Make it fancy by mixing in ¼ tsp nutmeg.