Ingredients:
* 1/2 cup (1 stick) butter or margarine
* 1-1/3 cups (8-oz. pkg.) YORK Mini Peppermint Patties, divided
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 package (8 oz.) cream cheese, softened
* 1 cup powdered sugar
* 1 cup frozen non-dairy whipped topping, thawed
* Additional whipped topping or sweetened whipped cream
Directions:
1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan.
2. Place butter and 1/2 cup peppermint patties in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until butter is melted and mixture is smooth when stirred.
3. Stir in granulated sugar and vanilla. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, blending until well blended. Spread batter in prepared pan.
4. Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.
5. Beat cream cheese and powdered sugar in medium bowl until well blended. Place 1/2 cup remaining peppermint patties in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until patties are melted and smooth when stirred. Add melted patties to cream cheese mixture, blending well. Gradually blend in 1 cup whipped topping. Spread over top of cake.
6. Refrigerate several hours or until firm. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with whipped topping and remaining peppermint patties. Cover; refrigerate leftover dessert. 10 to 12 servings.
