Combine the flour, baking soda, cocoa and salt together in a mixing bowl.In a separate bowl, using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mixed together (approximately 1 minute).

Then add in the oil, egg yolks (save the egg whites) and vanilla extract.

Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.

Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.

Then add approximately 2 tsp of green gel food coloring until the batter is the color that you desire for your cake. I like for the cake to be a deep green color.

Next in a separate mixing bowl, beat the egg whites with a hand held mixer until they are light and fluffy and form peaks.

Gently stir in by hand the eggs white into the green batter until they are just combined. Do not over mix.

Pour the batter evenly into the 2 pans and bake for 30-33 minute until a toothpick inserted into the middle comes out clean.

Allow the cake to cool for 5 minutes and then remove the cake from the pans to a wire rack to cool completely.

For the Frosting:

Beat the cream cheese in a large mixing bowl until smooth.

Add in the butter and beat until combined and smooth.

Then slowly add in the powdered sugar (1 cup at a time).  Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.

To Assemble the Cake:

Use a serrated knife to trim the cake layers to make sure that both of the cakes are leveled.

Place one of the cakes on a large plate or cake stand.

Spread a layer of the cream cheese frosting on top of this cake.  Then top with the 2nd cake and frosting the top of this cake as well.  Then frosting the sides of the cake and decorate the top as desired.

Top with the green sprinkles and enjoy!