CAKE LAYER:

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, 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 lightly touched. 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.

MINT CREME CENTER:

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

In small bowl combine all ingredients; beat until smooth.

CHOCOLATE TOPPING:

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

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