Thin Mint Cookie Cake
26
26
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
|
|
| ⅓ | 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.
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?
