Leprechaun Cookies 'n' Mint Cake

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Yield: 12 to 16 servings


  • 1 (7 ounce) Cookies 'n' Mint chocolate (HERSHEY'S), 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 (optional)


  1. Heat oven to 350 degrees 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.
  4. In small bowl, reserve 1 1/2 cups batter; stir into reserved chopped candy bar.
  5. Into remaining vanilla batter, stir in food color, if desired. Pour into prepared pan.
  6. Drop chocolate batter by spoonsful into center of batter, about 1-inch in from each side of tube.
  7. Bake 35 to 40 minutes or until wooden pick inserted comes out clean.
  8. Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely.
  9. Top with Cookies 'n' Mint Glaze, if desired.
  10. Cookies 'n' Mint Glaze: In 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, 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.

Recipe used with permission from the Hershey Kitchens.