1 c. flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. chocolate syrup (16 oz. can)
2 c. confectioner's sugar
1/2 c. butter, softened
1 tbsp. water
1/2 tsp. mint extract
3 drops green food coloring
6 tbsp. butter
1 c. mint chocolate chips

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan. In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into 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 (recipe follows) over cake. Chill. Pour chocolate topping (recipe follows) over dessert. Cover; chill.

MINT CREAM LAYER:

In small mixing bowl, combine confectioner's sugar, 1/2 cup butter, water, mint extract and green food coloring.

CHOCOLATE TOPPING:

In small microproof bowl, melt 6 tablespoons butter and 1 cup mint chocolate chips for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.