Oh, by the way, I have NO partnership with Pepperidge Farm, just a lusting for their cookies.
This cake is killer! First, the chocolate cake part is moist and chocolatey - almost fudgy and dense, like a cross between cake and brownie. Then, the chopped Mint Milanos add a little minty crunch to every bite! I love this invention. And, think about the possibilities - you can use any chopped cookie you want!
This recipe is super easy too - no need to mix together the dry ingredients first, only to add them last (alternating with the liquid ingredients), as is required in many baking recipes. The batter is light, fluffy and perfectly moist. Oh, with that little cookie crunch.
Chocolate Cake with Mint Milano Cookies
Cooking spray
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup Greek yogurt, regular, 2% or nonfat
1 large egg
1 teaspoon vanilla extract
1 cup coarsely chopped Mint Milano cookies (8 cookies, chopped into 1-inch pieces)
1 tablespoon powdered sugar
Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix until blended. Add the butter and mix until mixture looks like coarse sand. Beat in the yogurt, egg and vanilla. Beat for 2 minutes, until the batter is light and fluffy.
Fold in the cookies.
Pour the batter into the prepared pan and smooth the surface.
Bake for 30 to 35 minutes, until a wooden pick comes out clean or with little bits of cake clinging to it.
Cool on a wire rack before dusting with powdered sugar (sift powdered sugar over top).
Makes 1 single layer cake, about 8 servings
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