Leprechaun Cookies 'n' Mint Cake

Recipe courtesy of the Hershey Kitchens.

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)

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.

12 to 16 servings.

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, 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.