The great folks over at Eggland's Best contacted me and asked me to come up with an original holiday dessert recipe that utilized their Eggland's Best Eggs. I was up for the challenge and decided to make one of my family's favorite recipes that I created about two years ago.
About Eggland's Best Eggs: Eggland’s Best eggs are higher in vitamins & nutrients, and lower in saturated fat compared to ordinary eggs.
Compared to ordinary eggs, Eggland’s Best eggs contain:
* 10 times more Vitamin E
* 4 times more Vitamin D
* More than double the Omega-3
* 25% less saturated fat
* 3 times more Vitamin B12
* 38% more lutein
Eggland’s Best eggs also have 175mg of cholesterol, are gluten-free, and have zero trans fats. By using high-quality ingredients, like Eggland’s Best eggs, you and your guests are getting better taste, less saturated fat, and more vitamins. Indulge in some delicious desserts this holiday season, and use a more nutritious egg with Eggland’s Best.
For the recipe challenge I decided to make my homemade graham cracker cake with a holiday twist! For this recipe you will need to pick up a bag of Andes Mints to use in the recipe along with the rest of the ingredients listed below. You can bake the cake in any size cake pan that you would like, although I like baking mine in a 9" by 13" pan so that I can easily cut it into squares once it is done.
Chocolate Mint Graham Cracker Cake Recipe
3 cups graham cracker crumbs
1 tablespoon baking powder
1/4 teaspoon salt
3 large Eggland's Best Eggs, separated
1 1/2 cups milk
3/4 cup vegetable shortening
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
(2) 3 oz. bag Andes Chocolate Mints
1 tub frozen whipped topping
nonstick baking spray
Preheat oven to 350 degrees F. Lightly spray baking pan with nonstick baking spray; set aside.
In a small bowl beat the egg whites with an electric beater until stiff. Fold the stiff egg whites into the cake batter bowl using a rubber spatula until well blended. Remove the wrappers from the Andes Chocolate Mints and break them into small pieces. You will need 8 of these individually wrapped candies. Stir the chopped pieces into the cake batter until blended.
Pour batter into your prepared baking pan. Bake in a preheated 350 degree oven for 25 to 30 minutes or until done. Remove and let cool. Once cool, cut into squares.
To Print Recipe: Click on the share button at the bottom of this post. A new window will open up with options, find the PRINT button and click on print. The recipe will load into the window and you can print it out. Enjoy!
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