Cup of Yum
1. 1 C ground thin mint cookies
2. A few whole thin mint cookies for decorations

Cake Directions:

Cup of Yum
1. Preheat oven to 350 degree's and spray all 3 cake pan with pam baking spray and set aside
2. Using a standing mixer, beat together all ingredients until combined
3. Divide the batter between the three baking pans
4. Bake in the oven for 25-35 minutes or until a toothpick comes out clean in the center
5. Allow the cakes to cool completely before removing from cake pans
6. Place the cakes onto a cutting board
7. Using a cake slicer, remove the domes from the cakes
8. Place one layer of cake onto the cake board

Thin Mint Frosting directions:

1. Using a standing mixer, beat all ingredients together of the frosting until stiff peaks form. About 5-7 minutes
2. Scoop about 1 C of the frosting onto the first layer of cake
3. Place the second layer of cake on top
4. Scoop about 1 1/2 C of frosting into another bowl and set aside
5. Using remaining frosting, frost entire cake
6. Coat the bottom of the cake in the thin mint crushed cookies

Chocolate ganache

1. In a small pot, heat up the heavy whipping cream until simmering
2. Place the chocolate chips into a heat safe bowl
3. Once the heavy whipping cream is steaming, pour the heavy whipping cream over the chocolate chips and let sit for a minute
4. Whisk until smooth
5. Gradually pour the chocolate ganache into drizzles over the top of the cake
6. Allow the ganache to harden
7. Pipe dollops onto the top of the cake
8. Place a thin mint cookie next to the dollops
9. Cut into slices and enjoy