Who remembers the semi-homemade cooking show on the Food Network? I loved that show because it made life oh so much easier. One time, I watched an episode where Sandra Lee basically jazzed up a box mix cake by adding some stuff to it.

Well, when I received a last-minute invite to a St. Patrick’s Day dinner and didn’t want to show up empty handed, I channeled my inner Sandra Lee and created this cake.

Here’s what I used:

1 box of Duncan Hines Dark Chocolate Fudge Cake Mix

1 can of Duncan Hines Whipped White Frosting

1 Box of Girl Scouts Cookie Thin Mints

1/3 cup Vegetable Oil

3 Eggs

¾ cup Water

How to put it together:

1. Preheat the oven to 350 degrees. Grease or spray a glass baking dish.
2. In a food processor, finely grind one sleeve of Thin Mint Girl Scout Cookies. Divide in two.
3. Mix the wet ingredients together – vegetable oil, eggs, and water.  Blend in cake mix and half of the ground cookies.
4. Bake for 26-31 minutes in a 9 x 13 pan. *Baking times vary by dish size, refer to box mix instructions for alternative sizes.
5. Once cooled, spread frosting on top to desired thickness. I typically use ¾ of the can.
6. Top with remaining ground cookies.

There you have it, an easy delicious desert with a little surprise flavor from a fan favorite.

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