Dark Chocolate Mint Bundt Cake

61.6 serving Andes Mint (1 piece) Andes Creme de Menthe Thins
.75 cup Cocoa, dry powder, unsweetened
16 tbsp Imperial Stick Margarine
1.75 cup Granulated Sugar
1 cup, packed Brown Sugar
3.75 cup Flour - Gold medal all purpose flour
2 tsp Vanilla extract, imitation, alcohol
3 large Egg, fresh, whole, raw
1.5 tsp Baking Soda
2 tsp Baking Powder
0.5 tsp Salt
1.34 cup (8 fl oz) Regular Coffee, brewed from grounds

Preheat oven to 350. Cream margarine and sugars until smooth. Add Eggs and vanilla and beat for 1 min. Add dry ingredients. Add coffee. Mix until smooth. Fold in andes mints (I usually add a few tablespoons of flour to the baking chips before I fold to keep them from sinking to the bottom. Put batter in a greased and floured bundt pan . Bake 60-72 min with a cookie sheet underneath to catch overflow. Cake is done when the top springs back after being touched.

Serving Size: 12 slices