CAKE:

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

MINT LAYER:

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

CHOCOLATE TOPPING:

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

Heat oven to 350 degrees. Grease 9x13x2 inch rectangle pan.

In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes; top may appear wet. Cool completely in pan.

MINT CREAM LAYER: In small mixer bowl, combine confectioners' sugar, butter, water, mint extract, and food coloring. Beat until smooth. Spread on cake. Chill.

CHOCOLATE TOPPING: In small micro-proof bowl, melt butter and chocolate chips for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred. Pour over dessert, chill.