A little over two months ago I posted my chocolate chip cake recipe.The cake is soft, fluffy, and moist. It cake be eaten on its own or as part of a sundae. My family favorite is to serve it covered with ice cream. Recently I have had several inquires to make the cake mint chocolate! So here is a new family favorite of ours, mint chocolate chip cake which is best when served topped with whipped cream topping! Enjoy this and the original.
Full time: 2 hours
You will need:
18 Girl-scout Thin mints or Keebler grasshopper cookies
1 box devil food cake mix
1 cup chocolate chips
1 1/2 cups sour cream
1/2 cup vegetable oil
1/2 cup water
1/2 tsp mint extract
Let us begin:
Starting with cookies. Cut each cookie into quarters (4 pieces).
Place cookies and chocolate chips in the freezer for 30-45 minutes.
After they freeze.
Preheat oven to 350 degrees, line a 9 x 13 baking pan with aluminum foil and lightly spray with cooking spray.
Mix cake mix, sour cream, eggs, oil, extract, and water in a large bowl. Folding only until sour cream can no longer be seen.
Do not over mix, once sour cream can no longer be seen you are done mixing.
Retrieve chocolate chips from freezer and fold into mix. It should be very thick but airy.
Pour mixture into pan and smooth even.
Retrieve cookie pieces from freezer and spread evenly across top.
Bake in oven 30-35 minutes, DO NOT OVER BAKE, it will loose its airy quality and become dry.
Remove from oven and let cool for 20-30 minutes before serving, enjoy!