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Thin Mint {Grasshopper} Fudge Ribbon Cake


It's Girl Scout Cookie time.  I give in every time I see those delicious little cookies.  My absolute favorite are the Savannah Smiles (lemon ones).  I've already bought 5 boxes of cookies this year and two of those were Thin Mints.  The funny thing is, I have zero intentions of eating those Thin Mints plain.  I plan to add them to delicious desserts . . . like this amazing bundt cake.
This cake is incredible.  I used this Fudge Ribbon Cake recipe, but added crushed up Thin Mints and a little green food coloring to the cheesecake layer.  The mint flavor from the cookies is subtle, so if you want a stronger mint flavor, then add a little mint extract.

The cake is dense and chocolatey, the cheesecake layer is smooth and creamy and the glaze on top is rich and adds the perfect finishing touch to this divine cake.

It's the perfect cake for Girl Scout Cookie season and St. Patrick's Day! 
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Thin Mint Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix (I use Betty Crocker)
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large eggs
1 tsp. vanilla extract

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
6 Thin Mint cookies, crushed (or Grasshopper cookies)
5-6 drops green food coloring

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk
3 Thin Mint cookies, crushed, for garnish (or Grasshopper cookies)

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil, eggs and vanilla and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk, vanilla and green food coloring and mix until smooth and creamy.  Fold in the crushed cookies.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Immediately sprinkle with crushed cookies.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: If you want a stronger mint flavor, add 1/2 tsp. mint extract to the cheesecake batter.    

Base Recipe adapted from: Vanessa C.



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