1 c. all-purpose flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. (16 oz. can) Hershey's syrup

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. In large mixer bowl, beat flour, sugar, butter, eggs, and syrup until smooth. Pour into prepared pan; bake 25 to 30 minutes or until top springs back when lightly touched (top may still appear wet). Cool completely in pan. Spread Mint Cream Layer on cake (see below); chill. Pour Chocolate Topping over dessert (see below). Cover; chill.

Mint Cream Layer: In small mixer bowl, combine 2 cups confectioners' sugar, 1/2 cup butter (softened), 1 tablespoon water, 1/2 teaspoon mint extract, and 3 drops green food color (optional); beat until smooth.

Chocolate Topping: In small micro-proof bowl, melt 6 tablespoons butter and 1 cup Hershey's mint chocolate chips or semi-sweet chocolate chips at high (100%) for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.