Carries Thin Mint Cake Recipes

Steps:

• 1. Make and bake two round cakes from the cake mix or make your own favorite chocolate cake recipe. Cool cakes.
• 2. When cakes are cool, you will mix the whipped white frosting with one sleeve of coarsley chopped thin mint cookies (you can also use the off brand if it isn't girl scout cookie season). You can add in some mint extract to the frosting mixture if you so desire for an even mintier flavor, I used half a teaspoon. You will spread a thick layer of the frosting/cookie mixture over one of the cakes and then layer the other cake on top.
• 3. Now you can frost the whole cake with the chocolate frosting. Feel free to garnish the cake any way you like. I crushed more of the cookies and put them on the side of the cake.
• 4. I used a boxed cake mix and canned frosting but if you have favorite from scratch recipes you could easily use those.

Steps:

• Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
• Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
• Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
• Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
• Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
• Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
• Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
• Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.