Dessert Recipes
Thin Mint Bundt Cake
We added chocolate chips to our moist Bundt, then finished it with a minty drizzle and a cookie garnish.
Serving Size:
16
Active Time:
20 min.
Total Time:
1 hr., 30 min. + cooling time
Ingredients
- 1 pkg. (9 oz.) Thin Mint cookies
- 2 pkgs. (16 oz. each) poundcake mix
- 4 eggs
- ½ cup sour cream
- ½ cup butter, at room temperature
- ½ cup + 2 Tbs. mini chocolate chips
- 1 can (16 oz.) vanilla frosting
- 1 tsp. milk
- ⅛ tsp. peppermint extract
Instructions
- Preheat oven to 325°F. Coat 13-cup Bundt pan with baking spray with flour. Coarsely chop 27 cookies; reserve.
- On low speed, beat poundcake mixes, 1⅓ cups water, eggs, sour cream and butter for 30 seconds. On medium, beat until fluffy, 2-3 minutes. Stir in ½ cup chocolate chips and chopped cookies. Transfer to pan. Bake 50-55 minutes or until pick inserted 1″ from center comes out clean. Cool 10 minutes. Transfer from pan to rack; cool.
- Transfer frosting to microwave-safe bowl. Microwave on High in 15-second intervals, stirring, until just pourable.
- In small microwave-safe bowl, combine milk and extract with remaining 2 Tbs. chips. Microwave on Medium in 15-second intervals, stirring, until smooth. Transfer to sandwich bag; snip ¹⁄₁₆” hole in one corner. Stir frosting; pour over cake. Pipe chocolate over top. Garnish with remaining cookies.
