1 c. flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. Hershey's syrup

Heat oven to 350 degrees; grease rectangular pan, 13 x 9 x 2 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 touched lightly. Cool completely in pan. Spread Mint Cream Center on cake; cover and chill. Pour chocolate topping over chilled dessert. Cover; chill at least 1 hour before serving. Serves about 12.

MINT CREAM CENTER:

2 c. confectioners' sugar
1/2 c. softened butter
1 tbsp. water
1/2 to 3/4 tsp. mint extract
6 drops green food color

In small bowl combine all ingredients; beat until smooth.

CHOCOLATE TOPPING:

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

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