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

Heat oven to 350 degrees. Grease rectangular pan 13x9x2 inches. In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared 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 on cake (below). Chill. Pour chocolate topping over dessert (below). Cover, chill.

MINT CREAM LAYER:

In small mixer bowl, combine: 1/2 c. butter, softened 1 tbsp. water 1/2 tsp. mint extract 3 drops green food color (optional)

Beat until smooth.

CHOCOLATE TOPPING:

In small micro-proof bowl, melt: 1 c. Hershey's Mint Chocolate Chips or semi-sweet chocolate chips

Melt at high (100%) for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred. (Or melt over low heat on stove top, stirring constantly.) Serves 12.