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Thin Mint Cookie Cake

 

26

Yield

1

cake

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

6 ounces butter
1 cup sugar
1 cup girl scout mint cookies
crumbs, for cake
*
1 cup girl scout mint cookies
crumbs, for topping
*
2 tablespoons cocoa powder
cup cake flour
8 large eggs
separated
8 ounces chocolate
¼ cup heavy whipping cream

Directions

Cream butter and sugar together until fluffy.

Add egg yolks, one at a time.

Add cocoa and a cup of girl scout mint cookie crumbs.

Add flour and mix until just combined.

Whip egg whites until stiff but not dry, fold egg whites into batter.

Bake in 9 inch pan at 350℉ (180℃) for 35 minutes.

Allow to cool for 15 minutes, then remove from pan.

Cool on wire rack.

Top cake with chocolate cream (8 oz chocolate melted with ¼ cup heavy cream)

Top chocolate cream with 1 cup girl scout mint cookie crumbs.

Finish with powdered sugar.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 101861% of calories from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 40g 198%
Trans Fat 0g
Cholesterol 534mg 178%
Sodium 397mg 17%
Total Carbohydrate 32g 32%
Dietary Fiber 4g 16%
Sugars g
Protein 34g
Vitamin A 35% Vitamin C 0%
Calcium 9% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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