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

Mix together. Pour into a greased 13 x 9 inch pan. Bake at 350 degrees for 30 minutes.

MINT LAYER:

2 c. confectioner sugar
2 tbsp. creme de menthe
1/2 c. butter

Mix together and spread over cooled cake. Will be thick and might have to add a slight bit of milk.

GLAZE:

6 oz. chocolate chips (semi-sweet)
6 tbsp. butter

Melt in saucepan over low heat. Cool, then spread over mint layer.

Chill in refrigerate before cutting into squares. Be careful that the glaze layer does not get too hard before you cut into squares as it will crack.

A 13 x 9 inch pan will make 70 squares if cut on the 13 inch side into 10 rows and on the 9 inch side into 7 rows.