Crème de Menthe Marble Cake
from Shirley Kindem, Apple Valley, MN

Note: This makes an extra large cake, so it is best made in a bundt pan.

Combine:

1 package white cake mix

1 package pistachio instant pudding mix

1 C. cold water

4 whole eggs

1/2 C. salad oil

2 T crème de menthe (or 4 T. crème de menthe syrup)

Green food color for desired color

Beat at medium speed for 4 minutes.

Pour 2/3 mixture into greased and floured bundt pan.

Add 1/2 C. Hershey's syrup to remainder of batter and blend.

Pour over center or green batter (will settle and swirl by itself)

Bake 350º, 1 hr. or more, test by touching center, or with toothpick. Cool for several minutes in pan before inverting.

Serve: With whipped topping or chocolate glaze icing.

SATINY GLAZE FOR CAKE

Combine in top of double boiler and heat over hot water (not boiling) until melted: 3/4 C. Hershey's chocolate chips 3 T. butter or margarine 1 T. light corn syrup

Stir constantly until chips are melted and mixture is smooth.

Add: 1/4 t. vanilla (or peppermint flavoring, if you wish)

Spread: Warm glaze over top of cake, allowing it to dribble down creases.

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