Recipe: leprechaun cookies ‘n’ mint cake
Leprechaun Cookies ‘n’ Mint Cake
1 (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.
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