Leprechaun Cookies 'N' Mint Cake Recipe
Servings: 1
Ingredients
- 7 ounce Cookies 'n' Mint Chocolate (HERSHEY'S), broken into pcs Few drops green food color (optional)
- 1 pkt Yellow cake mix (18 ounce.) (with pudding in the mix) COOKIES 'N' MINT GLAZE (recipe follows), optional
Directions
- 1. Heat oven to 350 F. Grease and flour 12-c. fluted tube pan.
- 2. Using food processor, chop candy bar pcs very finely; set aside in small bowl.
- 3. Prepare cake mix batter as directed on package, using water, vegetable oil and whole Large eggs. In small bowl, reserve 1-1/2 c. batter; stir into reserved minced candy bar.
- 4. Into remaining vanilla batter, stir in food color, if you like. Pour into prepared pan. Drop chocolate batter by spoonfuls into center of batter, about 1-inch in from each side of tube.
- 5. Bake 35 to 40 min or possibly till wooden pick inserted comes out clean.
- Cold 10 min; remove from pan, inverting onto wire rack. Cold completely. Top with COOKIES 'N' MINT GLAZE, if you like. 12 to 16 servings.
- COOKIES 'N' MINT GLAZE: In small microwave-safe bowl, unwrap and break 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 ounce.) into pcs; add in 1 tsp. shortening (not butter, margarine or possibly oil). Microwave at HIGH
- (100%) 45 seconds. In necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just till chocolate is melted when stirred.
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