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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe comes from Kraft Kitchens by way of . I haven't tried it yet but want to and wasn't sure I'd remember where I'd seen it if I didn't post it here. Ingredients:
8 altoids peppermint candies |
1/2 cup boiling water |
4 unsweetened chocolate squares |
1/2 cup butter or 1/2 cup margarine |
2 cups sugar |
1 cup mayonnaise |
2 eggs, slightly beaten |
1/2 cup milk |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 (8 ounce) container whipped topping, thawed |
10 oreo double delight mint-flavored creme-filled chocolate sandwich cookies, crushed |
Directions:
1. Grease and flour 13x9-inch baking pan.
2. add the mints to the boiling water and stir until they are completely dissolved. Microwave the chocolate and butter in a medium bowl on high for 1 minute; stir until the chocolate is completely melted and the
3. mixture is well blended. Add the mint mixture, sugar, mayo, eggs and milk; mix well.
4. Mix the flour, baking powder and baking soda in large mixing bowl. Add the chocolate mixture; beat with an electric mixer on low speed for 30 seconds, scraping the bowl often. Beat on medium speed for 2 minutes. Pour into the prepared pan.
5. Bake at 350°F for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
6. Frost with whipped topping just before serving and sprinkle with the crushed cookies.
7. Storage: Store leftover cake in refrigerator.
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