Ingredients

The following ingredients have 4 Servings
  • CHOCOLATE CAKE:
  • 1 box Devil's Food Cake Mix
  • 3 eggs
  • 1/2 C. butter (melted)
  • 1 C. milk
  • 1/2 C. sour cream
  • 2 tsp. vanilla extract
  • THIN MINT FROSTING:
  • 12 Thin Mints (crushed (I used a blender))
  • 1 C. butter (softened (If you like a lot of frosting you can add an extra 8 oz. cream cheese or 1/2 C. butter))
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1 Tbsp. milk
  • 2-4 C. powdered sugar
  • green food dye

Instruction

  • 1. Preheat oven to 350 degrees and grease 2- 9 inch pans (or 8 inch pans are my fav).
  • 2. Combine cake mix, eggs, butter, milk, sour cream and vanilla extract until smooth and then pour into pans and spread out evenly.
  • 3. Bake for 17-22 minutes or until an inserted knife comes out clean.
  • 4. Let cool.
  • 5. Thin Mint Frosting: Beat butter until smooth. Add vanilla, peppermint, milk, and 2 cups powdered sugar. Continue to add powdered sugar until you reach your desired consistency (you'll want it spreadable). Use food dye to get a green color and then stir in your crushed Thin Mints.
  • 6. Frosting cooled cake and top with extra Thin Mints and chocolate sauce (mine was just store bought but you can make a ganache using chocolate chips and cream!)