I made up this cake recipe for my mother who A. loves chocolate cake and B. eats Thin Mints by the sleeve. She said it turned out next-level delicious, and I tried it and have to humbly agree!! So if you have too many boxes of thin mints, here's a twist to use up a box!

Ingredients

• 1 box (2 sleeves) of Girl Scout Thin Mints
• 1 cup cake flour
• 1 cup melted choc chips
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup  buttermilk
• 1/2 cup vegetable or melted coconut oil
• 2 large eggs
• 2 tsp vanilla extract

1. Blitz cookies in food processor into crumbs
2. Put ASIDE ¼ cup of crumbs
3. Mix all dry then all wet ingredients, then combine.
4. Put into a 9x12 pan because you're too lazy to do a layer cake and they always turn out lopsided
5. Bake 350 for 30 minutes more or less or until a toothpick comes out clean.

Icing

• 1/2 cup (1 stick) butter softened
• 8 oz cream cheese softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar

Mix, spread on cooled cake and then sprinkle the crumbs you put aside on top!

I imagine you could do the same recipe with the peanut butter cookies for a chocolate peanut butter cake...

Your Moment of Archie

More evidence I may be in over my head with Archie... This paired with the bags under my eyes sort of says it all..