What’s your favorite girl scout cookie? My husband and I are huge fans of the mint chocolate combo (proof: these insane pancakes) so it’s Thin Mints for the win in this household. We have an open box sitting on the counter, which absolutely tortures me every time we give the kids a little dessert. I know that if I start with just one, I will probably polish off the whole tube by the end of the day. To fix this Thin Mint obsession issue and to get in the St. Patty’s day spirit, I decided to make the perfect portion-controlled and lighter mint chocolate dessert.
For these Mini Chocolate Mint Cake Crumble Trifles, all you need is 5 ingredients: Chocolate cake mix, Diet Coke, fat free cool whip, peppermint extract, and green food coloring. Have you discovered the genius invention that is the “Diet Coke cake?” Mix one can of Diet Coke with a package of chocolate cake mix, bake according to package direction, and BOOM, you have a rich, moist, and lightened up chocolate cake. And by the way, (aside from this recipe) you’re not limited to just the chocolate cake and cola combo. Try a vanilla or yellow cake mix with Sprite Zero or spice cake with Diet Ginger Ale. So many fun possibilities!
Once the cake is baked, you will need about half of it to make 4 servings of this dessert. I crumbled the remaining half and used it as an ice cream topper all week. Feel free to use the entire cake to make 8 or more servings. Then, layer the cake crumbles and cool whip mixture into small glasses. The number of servings may vary depending on the size of your glasses.
This dessert is so easy to make and it’s a welcome alternative to regular chocolate cake or an entire tube of Thin Mints!
- 1 box chocolate cake mix (I used Pillsbury Supreme Dark Chocolate)
- 1 can of diet coke (diet Dr. Pepper or Pepsi work too)
- ½ tsp mint extract, divided
- 2 ½ cups Fat Free cool whip
- ¼ tsp green food coloring
- Sprinkles (optional)
- In a large bowl, mix the diet coke, ¼ tsp mint extract and cake mix together. Stir until all the lumps are gone.
- Transfer cake batter to a 9 x 13 cake pan. Or spread the mix out on a large baking sheet lined with tin foil and sprayed with cooking spray. This is the method I used. Cook the cake according to the instructions on the box. My cooking time was about 25 minutes.
- While the cake is baking, mix the cool whip, ¼ tsp mint extract, and green food coloring. Stir until the mixture is incorporated and light minty green in color.
- Once the cake is baked, take out of the oven and let it sit for a few minutes.
- Using a fork, break up half of the cake into small chunks and crumbles.
- To build the trifles, layer a small amount of cake crumbles (about a heaping tablespoon) on the bottom of each glass.
- Add a layer of cool whip (about a ¼ cup) on top of the cake crumbles. Note that the cake crumble and cool whip amounts may vary depending on the size of your dessert glasses.
- Repeat steps 6 and 7 twice until you have 6 layers total. Top the trifles with spinkles.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 246 Fat: 3.5g Carb: 48.9g Fiber: 1g Protein: 1.1g Sugar 23.9g Sodium: 309mg
Weight Watchers Points (calculated on member website)
WW: 6 Points Plus
This is an interim recipe to tide us over while I prepare for a brand new destination! With spring in the air, Easter approaching, and breakfast on my mind, I’m excited to share some incredible new recipes with you. Stay tuned!