For when Girl Scouts Thin Mints are just not in season, stock your pantry with this layer cake, and you can enjoy the same awesome combo of chocolate and mint. The middle layer has a crunchy surprise brought on by the addition of Oreo cookies! (Yep, they’re vegan.)
» SERVES 10–12 «
1. Bake Rich Chocolate Cake as directed. Allow to cool.
2. To make frosting, beat butter in a stand mixer or by hand until light and fluffy. Stir in powdered sugar, mint extract, and milk, and continue to beat 4 minutes.
3. Spoon 1/3 of frosting into a medium bowl and fold in crushed cookies.
4. Place one layer of cake on a cake plate. Top with cookie-frosting mixture and spread evenly. Top with second layer of cake; use remaining frosting to cover top and sides of cake.
Mint Drizzle
1. In a small saucepan over low heat, melt chocolate chips, stirring constantly, until most are melted. Remove from heat and stir until smooth. Stir in mint extract. Allow to cool slightly.
2. Drizzle chocolate over cake, making a crosshatch pattern on top and letting chocolate drip down sides.
3. Top cake with remaining 5 Oreo cookies cut in half and placed on the cut end.