Ingredients with Measurements:
- 1 box of chocolate cake mix
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 eggs
- 1 package of Thin Mint cookies
- 1 container of whipped cream
- 1/2 cup of chocolate chips
Special equipment needed:
- 2 round cake pans
- Electric mixer
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix on medium speed for 2 minutes until the batter is smooth.
3. Crush the Thin Mint cookies into small pieces and fold them into the cake batter.
4. Pour the batter evenly into the prepared cake pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cakes to cool completely before removing them from the pans.
7. In a separate mixing bowl, whip the whipped cream until stiff peaks form.
8. Place one cake layer on a cake stand or plate. Spread a layer of whipped cream on top of the cake.
9. Place the second cake layer on top of the whipped cream layer.
10. Use a piping bag and tip to pipe whipped cream around the edges of the cake.
11. Crush some additional Thin Mint cookies and sprinkle them on top of the cake.
12. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
13. Drizzle the melted chocolate over the top of the cake.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 50g
Protein: 4g
Substitutions for ingredients:
- Instead of chocolate cake mix, you can use vanilla cake mix and add cocoa powder to make it chocolatey.
- Instead of Thin Mint cookies, you can use any other chocolate mint cookies.
- Instead of whipped cream, you can use cream cheese frosting.
Variations:
- Add some green food coloring to the whipped cream to make it more festive.
- Add some mint extract to the cake batter for extra mint flavor.
Tips and tricks:
- Make sure the cake layers are completely cooled before adding the whipped cream.
- Use a serrated knife to level the cake layers if needed.
- Crush the Thin Mint cookies into small pieces for better texture.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the cake on a cake stand or plate. Garnish with additional crushed Thin Mint cookies and a sprig of mint.
Garnishes:
Crushed Thin Mint cookies and a sprig of mint.
Pairings:
Serve with a cup of hot chocolate or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake layers are sticking to the pans, run a knife around the edges to loosen them.
- If the whipped cream is too runny, add more powdered sugar.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in the refrigerator to prevent bacterial growth.
Food history:
Thin Mint cookies were introduced by the Girl Scouts in 1953.
Flavor profiles:
Chocolate, mint, and cream.
Serving suggestions:
Serve the cake as a dessert for a dinner party or special occasion.
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Taste: Rich, Creamy, Minty, Chocolatey, Sweet