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 and chill. Pour chocolate topping over dessert. Cover and chill.

MINT CREAM LAYER:

2 c. confectioners sugar
1/2 c. butter, softened
1 tbsp. water
1/2 tsp. mint extract
3 drops green food coloring

In small mixing bowl combine confectioners sugar, butter, water, mint extract and green food coloring. Beat until smooth.

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. mint chocolate chips or semi - sweet chocolate chips

In small microwave proof bowl melt butter and chocolate chips at High for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.