Moist Chocolate Fudge Bundt Cake with Thin Mint Frosting


An incredibly moist chocolate Bundt cake with Girl Scout Thin Mint cookie cream cheese frosting.

1 (18.25 ounce) package Betty Crocker Triple Chocolate Fudge Cake Mix (see note below)
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 packages Andes mints (about 60 total) or 2 cups semi-sweet chocolate chips(see note below)
Simple Syrup (1/2c. sugar dissolved in 1/4 c. water)
1 package of Girl Scout Thin Mints or Keebler Grasshopper Cookies
1 cup butter
8 oz. cream cheese
1 tsp. pure vanilla extract
1 Tbsp. cream
1.5 pounds powdered sugar
Green food coloring (I use paste coloring)(optional)
Note: This recipe was originally developed with an 18.25oz. cake mix. Betty Crocker has reduced their cake mixes to 15.25. If using a 15.25 oz. cake mix, add 6 Tablespoons flour, 2 Tablespoons cocoa powder, and ½ tsp. baking powder.

Note: I didn’t love the cake with the Andes mints inside but some of my friends did. If you’re not a huge mint fan, you might want to use the chocolate chips instead.
1. Preheat oven to 350. 2. Grease and flour a 10” Bundt pan, taking care to not neglect the cracks 3. Mix the cake mix and additions in note above, if necessary, with a wire whisk 4. Add the sour cream,...
See the full directions on my site


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