• 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 3/4 cup vegetable oil
  • 2 cups French Vanilla Mocha Coffee
  • 10 THIN MINT Girl Scout Cookies


Preheat the oven to 350ºF. Butter and flour 2-8-inch round cake pans. Sift the dry ingredients together into a large bowl. Beat the eggs, sugar and vanilla in a large bowl with an electric mixer at medium speed until pale and thick. With the mixer at low speed, gradually beat in the dry ingredients, alternating with the coffee and oil. Spoon the batter into the prepared pans.

Using 5 cookies for each pan, crumble the THIN MINTS onto the top of the batter. Bake for 60-70 minutes, or until golden brown. Cool the cakes in pans for 10 minutes. Turn them out onto a rack and let cool completely. Assemble cakes with Buttercream Icing.

Butter Cream Icing (Single recipe)

1 pound powdered sugar

1 cup Crisco

1 Tablespoon Vanilla Extract

3 - 4 Tablespoons Water (or enough to make at desired consistency)
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