1 c. sugar
1/2 c. butter
4 eggs, beaten
1/2 tsp. salt
1 c. flour
1 tsp. vanilla
1 can (16 oz.) Hershey syrup

Mix together and pour into 9 x 19 inch greased pan at 350 degrees for 30 minutes.

MINT LAYER:

2 c. 10X sugar
4 tbsp. creme de menthe
1/2 c. butter

Beat ingredients together until fluffy. Spread over cooled cake, put in refrigerator until mint layer sets 45 minutes.

GLAZE:

6 oz. chocolate chips
6 tbsp. butter

Mix together, cool a little, spread over mint layer. Chill 5-10 minutes. Cut into squares.