1 c. flour
1 c. sugar
1/2 c. butter
4 eggs
1 1/2 c. (16 oz. can) Hershey's syrup

Bake at 350 degrees. Grease a rectangular pan 13 x 9 x 2. In large mixer beat the five ingredients until smooth. Pour in pan and bake for 25 to 30 minutes or until top springs back. (Top may still appear wet).

Cool completely in pan. Spread mint cream layer on cake. Chill. Then pour chocolate topping over dessert cover. Chill.

MINT CREAM LAYER:

2 c. powdered sugar
1/2 c. butter, softened
1 tbsp. water
1/2 tsp. mint extract
3 drops green food color, opt.

Beat until smooth.

CHOCOLATE TOPPING:

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

Melt chips until smooth, when stirred.