6 oz Butter
1 c  Sugar
1    Box GS Thin Mint cookies
(1 cup crumbs for cake)
(1 cup crumbs for topping)
2 tb Cocoa
1/3 c  Cake flour
8    Eggs, separated
8 oz Chocolate
1/4 c  Heavy cream

Cream butter and sugar together until fluffy. Add egg yolks, one at a time.
Add cocoa and a cup of Thin Mint cookie crumbs. Add flour and mix until
just combined. Whip egg whites until stiff but not dry/ Fold egg whites
into batter. Bake in 9″ pan at 350F for 35 minutes. Allow to cool with for
15 minutes, then remove from pan. Cool on wire rack.

Top cake with chocolate cream (8 oz. chocolate melted with 1/4 cup heavy
cream) Top chocolate cream with 1 cup Thin Mint cookie crumbs. Finish with
powdered sugar.

Not for the diet/cholesterol conscious but well worth the effort!