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Receta Leprechaun Cookies 'N' Mint Cake

Name: Leprechaun Cookies 'N' Mint Cake
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

de Global Cookbook

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Ingredientes

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

Direcciones

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.