1. Grease and flour 13x9-inch baking pan. 2. add the mints to the boiling water and stir until they are completely dissolved. Microwave the chocolate and butter in a medium bowl on high for 1 minute; stir until the chocolate is completely melted and the 3. mixture is well blended. Add the mint mixture, sugar, mayo, eggs and milk; mix well. 4. Mix the flour, baking powder and baking soda in large mixing bowl. Add the chocolate mixture; beat with an electric mixer on low speed for 30 seconds, scraping the bowl often. Beat on medium speed for 2 minutes. Pour into the prepared pan. 5. Bake at 350°F for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely. 6. Frost with whipped topping just before serving and sprinkle with the crushed cookies. 7. Storage: Store leftover cake in refrigerator. ---------------------------------------------------------------------------
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