Chocolate-Covered Thin Mint Cake

One thing to note about Sue is she can basically make anything taste amazing, especially when it comes to desserts. Sue came across this recipe on Pinterest and then one thing led to another and instead of Oreos she used thin mint cookies. Oh, she also made her grandmothers famous chocolate cake but we are going to go boxed cake here. Highly recommend.


1pkg. (2-layer size) devil’s food cake mix
4squares BAKER’S Semi-Sweet Chocolate
1/4cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup sugar
2cups thawed COOL WHIP Whipped Topping
12-20 Thin mint cookies, coarsely crushed




HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package.
Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted.
Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended.
Gently stir in COOL WHIP and crushed cookies.
PLACE 1 cake layer on plate, spread with cream cheese mixture.
Top with remaining cake layer.
Spread top with chocolate glaze; let stand 10 min. or until firm.
Keep refrigerated

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