1 c. 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 13 x 9 x 2 inch pan. In large bowl combine flour, sugar, butter, eggs and syrup. Beat until smooth. Pour into prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool cake 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 CREAM CENTER:

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

In small bowl combine all ingredients; beat until smooth.

CHOCOLATE TOPPING:

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

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