This Chocolate Mint Bundt Cake is like a blast from the past! We used our favorite Girl Scout Cookies as the inspiration for this months BundtBakers. Do you enjoy Girl Scout Cookies? I have loved them since I was, well…. a girl scout. Of course that was eons ago, and we sold those yummy cookies door to door. In those days, we took orders and then weeks later, we delivered the cookies to our customers, in my case, my neighbors and relatives. If you were lucky, your Dad would take the sign up sheet to work, and he would return with lots of orders. I was not that lucky girl scout. But I sold my share, and sometimes I got to eat a couple of my favorites, Thin Mints! So today the Thin Mints are my inspiration for this Chocolate Mint Bundt Cake. I hope it evokes good memories for you too! 
Chocolate Mint Bundt Cake
2 1/4 cup Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 cup Butter
1 3/4 cup Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cup Cold Water
1 cup +3-4 tbls. Andes Creme De Menthe Baking Chips
6 ounces Milk Chocolate~melted
Light Green Candy Melt~melted
Preheat oven to 350 degrees.
Grease and flower your pan.
Mix together the flour, cocoa powder, and baking soda
in a small bowl. Set aside.
Beat your butter with the mixer for 30 seconds on medium.
Add the sugar and vanilla. Beat until combined.
Add eggs, one at a time, beating after each egg.
Alternate the flour mixture and the water into the
mix, about 4 times, alternating between the two,
 just until combined.
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Stir the baking chips into the batter.
Pour batter in to pan and bake for 15-17 minutes.
Let cool for 15 minutes, then remove from pan.
Let cool completely.
 Drizzle the melted chocolate over the cake.
Sprinkle with baking chips.
Drizzle over the chocolate with melted light green candy melts
and sprinkle with more baking chips.
Enjoy your Chocolate Mint Bundt Cake!
