Leprechaun Cookies 'n' Mint Cake1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate bar, broken into pieces Few drops green food color (optional) 1 (18.25 ounce) box yellow cake mix (with pudding in the mix) Cookies 'n' Mint Glaze (recipe follows - optional) Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan. Using food processor, chop candy bar pieces very finely; set aside in small bowl. Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1 1/2 cups batter; stir into reserved chopped candy bar. 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. 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. Cookies 'n' Mint Glaze n small microwave-safe bowl, unwrap and break 1 (7 ounce) Hershey's Cookies 'n' Mint Chocolate Bar into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. If 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. Review I made the Leprechaun Cookies 'n' Mint cake for our St. Patty's day party at work and oh my it was delicious. Everyone loved it. I had to go buy more candy bars to make another one, I bought them because I was not sure if I would ever find them again. ~ Pat Thelen, Michigan |