Minty Cookie Crunch Cake
Minty Cookie Crunch Cake
It’s THAT time of year again… and we’re feeling inspired by our favorite thin mint cookies!
Since we like our cookies with a little cake, we baked up two layers of Miss Jones Organic Chocolate Cake Mix and transformed a jar of Miss Jones Organic Vanilla Frosting into the perfect filling (with the help of some Newman-O’s and a hint of peppermint extract).
This one-of-a-kind cake is filled, chilled and finished off with a coating of delicious dark chocolate ganache and a little hang time in the fridge—’cause just like a thin mint, this treat is best served icy cold.
Your troop is gonna love this one, scout’s honor!
Ingredients
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3 eggs
1/2 cup melted butter
1/2 cup milk
1 box Miss Jones Chocolate Cake Mix
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12 mint Newman-O’s (crushed)
1 teaspoon peppermint extract
1 jar Miss Jones Organic Vanilla Frosting
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18 oz dark chocolate
1 cup heavy whipping cream
Directions
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Heat oven to 350 F and mix up Miss Jones Organic Chocolate Cake Mix using instructions on box. We need two 9” rounds for this recipe.
Gently remove cakes from pan once cool, and place in freezer on a cooling rack or cookie sheet for 15 minutes to chill thoroughly.
Stir together Miss Jones Organic Vanilla Frosting, cookie pieces and peppermint extract in a clean bowl until totally combined.
Place one layer of chilled cake on a cake circle, centered on a drip rack. Spread 3/4 of cookie filling evenly across bottom layer, then place second cake layer on top, using the remainder of the icing to even out the sides.
Refrigerate for 30-60 minutes, or until filling layer is firm.
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In the microwave or a double boiler (pot of boiling water with a bowl on top), melt the dark chocolate and heavy whipping cream until completely smooth, stirring as needed.
Place filled, chilled cake on a cooling rack with parchment paper underneath, and evenly coat the entire cake in a layer of ganache.
Refrigerate finished cake for 30-60 minutes until cool. Slice and share! #missjonesbakes
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