Chocolate Mint Overload Cake


I love this time of year when the Girl Scouts will soon be delivering my much-anticipated order.  Of course I have several boxes of the Thin Mints!  I love to take them and add them to cake mixes and make my family and friends smile as they enjoy a delicious dessert that took me no time to make.

Enjoy and Happy Cooking,                                                                                         

Vonnie

1-18.25 oz. chocolate cake mix

1-3.9 oz.package chocolate instant pudding mix

1 cup semisweet chocolate chips

1 cup Girl Scout thin mint cookie crumbs

1-8 oz container sour cream

4 large eggs

1/2 cup water

1/2 cup vegetable oil

powdered sugar

Mix together the first eight ingredients in a large bowl until all are blended. Pour batter into a well-greased 12 cup Bundt pan.

Bake at 350 for 1 hour or until cake begins to pull away from sides of pan. Cool on a wire rack for 15 minutes. Remove cake from pan and place on serving dish. Cool completely. Sift powdered sugar over top of cake. Serve as is or with a scoop of vanilla ice cream

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