INGREDIENTS
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1/4 cup Hershey’s Special Dark cocoa powder
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1/2 cup cocoa powder
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1/2 teaspoon baking soda
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1/3 cup canola oil
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1/2 cup of boiling water
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2 cups of sugar
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2 eggs
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1/3 cup of canola oil
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1 1/3 cups flour
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1 teaspoon vanilla
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1/2 teaspoon mint extract
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1/4 teaspoon salt
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1 sleeve of Girl Scout Thin Mints, roughly chopped