YIELD
1 cakePREP
10 minCOOK
35 minREADY
45 minIngredients
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.
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