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

MINT CREAM LAYER:

2 c. confectioners' sugar
1/2 c. butter (softened)
1 tbsp. water
1/2 tsp. mint extract
3 drops green food color

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. Hershey's mint chocolate chips or semi-sweet chocolate chips

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. Cool completely in pan. Spread mint cream layer on cake, chill. Pour chocolate topping over dessert. Cover; chill.

Mint cream layer: In small mixer bowl combine confectioners' sugar, butter, water, mint extract and food coloring until smooth.

Chocolate topping; In small micro-proof bowl melt butter and chocolate chips at High (100%) for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.