Lemonade Cake with Thin Mints

Quick Info:
Difficulty: Medium
Yield: 1 cake
Cookie Type(s): Thin Mints, Lemonades
Adapted from: Tried and True Cake Recipe

Description: This lemony cake goes even better with Thin Mints. Delicious and filling.
½ pound Butter, room temperature
2 cups Sugar
4 Large Eggs, room temperature
¼ cup Grated Lemon Zest
1 ¼ cups All Purpose Flour
1 box Lemonades, finely groud (yields 2 cups)
½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¼ cup Freshly Squeezed Lemon Juice
cup Buttermilk, room temperature
1 tsp Vanilla
1 sleeve Thin Mints, chopped to size of chocolate chips, dusted in flour
¼ cup Sugar
¼ cup Freshly Squeezed Lemon Juice
1 sleeve Thin Mints, ground to consistency of flour
½ cup Heavy Whipping Cream
3-4 cookies Lemonades, crushed

Preheat the oven to 350 degrees.
Grease and flour a 10-inch Bundt pan. Cream together the butter and sugar in mixer for 5 minutes. Add eggs to mixer, one at a time, then the lemon zest. Sift together ground Lemonade cookies, flour, baking powder, baking soda, and salt in a large bowl. In another bowl, combine lemon juice, buttermilk and vanilla. Add the Lemonade cookie flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the Lemonade cookie flour. Toss the chopped Thin Mint pieces with flour and add to the batter. Pour into the pan, and bake for 50 minutes. Let cake cool on wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan, over medium-low heat, cook the sugar and the lemon juice until the sugar dissolves. Remove the cake from the pan, set it on the rack over a tray and spoon the syrup over the cake. For the icing, melt the ground Thin Mint cookies and heavy cream in a saucepan, stirring until the icing is warm and smooth consistency. Take off the heat, let cool slightly until consistency of honey. Drizzle over top of cool cake. Garnish cake with crushed Lemonade cookies on top.

Contains: Wheat, soy, milk, cocoa, flour, eggs

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