Super Leprechaun Cookies 'N' Mint Cake
Submitted by christajadeskywalker
Super leprechaun cookies ‘n’ mint cake: a cheerful green bundt with a hidden chocolate-mint candy bar swirl, glazed with melted cookies ‘n’ mint chocolate. An easy, festive St. Patrick’s Day cake.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
2½ hrsBring a little Irish whimsy to dessert with this festive green bundt cake, hiding a ribbon of chocolate-mint candy bar right through the middle. It leans on a doctored cake mix, so it is an easy win for a St. Patrick’s Day party or any time you want something playful.
The technique is a simple two-batter swirl. You set aside part of the batter and fold in finely chopped Cookies ‘n’ Mint candy bar to make a chocolate-mint version, tint the rest a bright leprechaun green, then spoon the chocolate batter into the center so it bakes into a marbled core.
Using a cake mix with pudding in it keeps the crumb extra moist, and the fluted tube pan gives it bakery-worthy ridges with zero decorating skill required.
Once cooled, a quick microwave glaze of more melted candy bar, smoothed with shortening, cascades over the top. Slice in for the green-and-chocolate surprise.
Pro Tips
- Chop the candy bar finely so it folds smoothly into the reserved batter.
- Spoon the chocolate batter into the center of the pan, away from the edges, for a clean marbled core.
- Cool exactly 10 minutes before inverting; too soon tears the cake, too long sticks it.
- Add shortening (not butter or oil) to the glaze so it sets glossy and pours cleanly.
Variations
- Brighten the green with a few extra drops of food coloring, or skip it for a plain marble cake.
- Use crushed Andes mints or a mint chocolate bar in place of Cookies ‘n’ Mint.
- Try a chocolate or mint cake mix for an even mintier result.
Ingredients
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.
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