Super Leprechaun Cookies 'N' Mint Cake

Directions

Heat oven to 350℉ (180℃). 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 1½ 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:

In small microwave-safe bowl, unwrap and breakCookies ‘n’ Mint Chocolate Bar (7 ounces) 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.