BOTTOM LAYER:

1 c. granulated sugar
1/2 c. (1 stick) butter, softened
1 tsp. vanilla
4 eggs, room temperature
1 c. flour, sifted
1 (16 oz.) can Hershey's syrup

Beat together the butter and sugar well, then add the vanilla and eggs (one at a time) beating well after each addition. Gradually add the flour to batter and mix well. Stir Hershey's syrup into batter to combine. Pour batter into a greased and floured 10 x 15 x 2 inch pan. Bake in a preheated 350 degree oven for 30 to 35 minutes or until done. "Cool Completely" then cover with mint frosting.

MINT FROSTING:

1/2 c. (1 stick) butter, softened
2 c. powdered sugar
3 tbsp. creme de menthe liquor or 2 tbsp. creme de menthe extract

Blend ingredients together well then spread mixture over top of bottom layer. "Chill until firm" then cover with chocolate frosting.

CHOCOLATE FROSTING:

1 (6 oz.) bag semi-sweet chocolate chips
6 tbsp. (3/4 stick) butter

In top of double boiler over boiling water combine chocolate chips and butter until melted and smooth, cool to just warm, then spread evenly over mint layer. "Chill until firmly set". When completely chilled cut into one inch squares and serve.