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

MINT MIX:

2 c. 10X sugar
1/2 c. butter
2 tbsp. creme de menthe

GLAZE:

6 oz. semi-sweet chocolate bits
6 tbsp. butter (no substitutes)

Mix cake ingredients and pour into a greased 9x13 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cake will fall to brownie height. Cool in pan.

Combine ingredients for mint mix and spread on cooled cake, then refrigerate cake.

For glaze, melt chocolate and butter together. Refrigerate 20 minutes until cool but spreadable. Spread over mint mixture on cake. Refrigerate before cutting. Cut into squares. Can be frozen.