Leprechaun cookies 'n' mint cake
1 Cake
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 7 | ounces | Cookies 'n' Mint Chocolate (HERSHEY'S), broken into pieces |
| Few drops green food color (optional) | ||
| 1 | pack | Yellow cake mix (18 oz.) (with pudding in the mix) |
| COOKIES 'N' MINT GLAZE (recipe follows), optional |
Directions
1. Heat oven to 350 F. Grease and flour 12-cup fluted tube pan. 2. Using food processor, chop candy bar pieces very finely; set aside in small bowl. 3. Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1-½ cups batter; stir into reserved chopped candy bar.4. Into remaining vanilla batter, stir in food color, if desired. 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 minutes or until wooden pick inserted comes out clean.
Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely. Top with COOKIES 'N' MINT GLAZE, if desired. 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 oz.) into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. In necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias File