Mint n' Chocolate Fudge

1/2 C. butter or margarine
3/4 C. Hershey's cocoa
4 C. confectioners' sugar
1 tsp. vanilla extract
1/2 C. evaporated milk
Pastel Mint Topping (see below)

Line 8-inch square pan with foil. In medium-size microwave-safe bowl place butter. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla extract. Blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at HIGH 1 to 2 minutes or until mixture is hot. Beat with whisk until smooth. Immediately pour into prepared pan. Cover; chill until firm. Spread Pastel Mint Topping evenly over fudge; chill until firm. Cut into 1-inch squares. Cover; store in refrigerator.

Pastel Mint Topping
3 T. softened butter or margarine
1 T. water
1/8 to 1/4 tsp. mint extract
1 1/2 C. confectioners' sugar
2 drops green or red food color
In small mixer bowl beat butter or margarine, water and mint extract until blended. Gradually add confectioners' sugar and food color. Beat until smooth.