CAKE LAYER:

1 c. all-purpose flour
1 c. sugar
1/2 c. butter (softened)
4 eggs
1 1/2 c. (16 oz.) Hershey's Syrup

Heat oven 350 degrees. Grease rectangular pan 13x9x2 inches. In large mixer bowl combine flour, sugar, butter, eggs and syrup; beat until smooth. Pour into prepared pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cool completely.

Spread mint cream on cake, cover, and chill. Pour chocolate topping over chilled dessert. Cover; chill at least 1 hour.

MINT CREAM CENTER:

2 c. powdered sugar
1/2 c. butter
1 tbsp. water
3/4 tbsp. mint extract
3 drops green food coloring

Mix all ingredients until smooth.

CHOCOLATE TOPPING:

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

In small saucepan over very low heat melt butter and chocolate chips. Remove from heat, stir until smooth. Cool slightly.