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Thin Mint Cake

Angela Pineda Recipe shared by:
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Thin Mint cake is made with Girl Scout Thin Mint Cookies so if you like this recipe, make sure you stock up! If you still run out you can substitute with Keebler Grasshopper cookies.

  • Hands-On Time: 30 Minutes
  • Total Time: 5 Hours
  • Servings:
  • Rating:


  • 1 box Duncan Hines Dark Chocolate Cake Mix (do not use the butter fudge cake mix - it is very different in texture!)
  • 1 cup of finely chopped (about one full sleeve of cookies) Thin Mint Cookies- will separate
  • 1/3 cup and 1 tablespoon of Creme De Menthe Liquour
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • Ice with your favorite icing and mix the remaining 1/3 cup crushed cookies in with the icing along with the tablespoon of Creme De Menthe Liquour in that icing.

Baking Instructions

  1. Preheat oven to 325 degrees
  2. Line bottom of cake pan with parchment paper & spray the sides of pan with a flour/oil mixture.
  3. Place all wet ingredients in bowl first including eggs, then add cake mix & mix until thoroughly blended.
  4. Add 2/3 cup of the crushed cookies into the batter.
  5. Pour into the pan(s) & bake 40 to 45 minutes.
  6. Remove from oven & dump cake onto waiting Glad PressN Seal Wrap (sticky side up).
  7. Wrap the warm cakes tightly and put in the freezer. You can freeze for as little as 3 1/2 hours but for best results freeze overnight. This adds moisture to the cake, and traps in the flavors!
  8. After removing from freezer allow to sit for about 10 minute if you froze overnight, no need to let sit if you froze for the minimum amount of time.
  9. Mix the remaining cookie crumbs into your favorite icing recipe along with the tablespoon of Creme De Menthe Liquour (this is optional)
  10. Fill & Ice cake as usual and garnish as you like with the whole or crumbled cookies.
  11. I also like to cover my already smooth iced cake with Dark Chocolate Ganache.
  12. You can do a quick ganache with Duncan Hines Dark Chocolate Fudge Icing & some Semisweet chocolate Chips.
  13. In a glass bowl add 2 cans of DH Chocolate Fudge Icing and 8 oz of Semisweet Chocolate Chips.
  14. Microwave on high for 1 minute. Stir well. If not all chips melted heat in 30 second increments stirring well after each time in the microwave until the mixture is of a smooth pourable consistancy.
  15. Place refrigerated cake on a cooling rack that is sitting in a large baking pan. Pour the "ganache" over the cake & allow it to sit until set. Remove cake from cooling rack and plate on your favorite cake stand or cake board. Garnish as you like.

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Contents have Shrunk

Contents have Shrunk

I've used Duncan Hines for years; the change from 18.25 to 15.25 ozs isn't working, I've tried 3 x's on the Butter Golden mix, I will find another brand. 3 oz is 1/6 @18% of the mix that was decreased in volume of cake mix. Are we supposed to use an 8 x 11 now for it to fit. I would rather pay more and have the 18.25 oz like it was before changing the size, than pay the same, with less ounces. Please, don't do this to the consumer, we are very intelligent. Thank you for your help.

chocolate chip cookie mix

chocolate chip cookie mix

Can I make cut out cookies from the Chocolate chip cookie mix? Should I add more flour?

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