preheat oven to 350°F (175°C)

grease a 13" x 9" baking pan

in a medium mixer bowl, cream shortening and sugar until fluffy

beat in eggs

combine flour baking soda and salt stir into creamed mixture

spoon half the batter in another bowl

stir choclate syrup in one half and to the other half add peppermint extract and enough red food coloring to make a medium pink mixture

drop each mixture by round tablespoonfuls into preparef pan alterating tje chocolate and mint baters in a checkerboard pattern

gently swirl spatula through checkerboard in a zig-zag pattern to create a marbaled effect

bake 22 to 25 minutes

cool in pan before cutting