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

Bake in a 9 x 13 inch greased pan at 350 degrees for 30 minutes. Cool in pan.

MINT LAYER:

2 c. 10x sugar
1/2 c. softened butter
3 tbsp. creme de menthe

Mix and spread over cool cake.

GLAZE:

6 tbsp. butter
1 (6 oz.) pkg. chocolate chips

Melt over very low heat, cool and spread over cake with mint layer. Cool in refrigerator for at least 10 minutes for chocolate to harden.