Thin Mint Pound Cake

Use up your leftover Girl Scout Cookies with Thin Mint Pound Cake recipe
Thin Mint Pound Cake

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Thin Mint Pound Cake

Serve this Thin Mint pound cake with coffee for the perfect end to your meal. The chocolate cake and minty cookies pair together perfectly.

14
Servings
145
Calories Per Serving
Deliver Ingredients

Ingredients

  • package yellow cake mix
  • package instant chocolate pudding mix
  • 1/2  Cup  white sugar
  • 3/4  Cups  water
  • 3/4  Cups  vegetable oil
  • eggs, beaten
  • 1  Cup  sour cream
  • 1/2  Cup  Thin Mint cookies, crushed
  • 2  Tablespoons  confectioners’ sugar, for serving

Directions

Preheat the oven to 350 degrees F.

Brush a 10-inch Bundt pan with butter and coat with flour, and set aside.

Combine the cake mix, pudding mix, and sugar in a bowl. Stir to combine. Incorporate the water, oil, and eggs. Once combined, fold in the sour cream and crushed cookies.

Bake for about 1 hour or until a toothpick comes out clean when inserted in the center of the cake. Cool in the pan for about 10 minutes before removing. Allow the cake to continue to cool on a wire rack before dusting with the confectioners’ sugar and serving. 

Nutritional Facts

Total Fat
11g
16%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
13mg
4%
Carbohydrate, by difference
9g
7%
Protein
2g
4%
Vitamin A, RAE
128µg
18%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
25mg
3%
Choline, total
4mg
1%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
29mg
4%
Selenium, Se
1µg
2%
Sodium, Na
145mg
10%
Water
24g
1%

Mint Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Mint Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.