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

MINT CREAM LAYER:

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

CHOCOLATE TOPPING:

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

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan. In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake 25 to 30 minutes or until top springs back (may still appear wet). Cool completely. Spread Mint Cream Layer on cake. Chill. Combine all ingredients for mint cream layer in small bowl. Beat until smooth.

CHOCOLATE TOPPING: Combine ingredients in small micro-proof bowl. Cook at high for 1 to 1 1/2 minutes, until chips are melted and mixture smooth. Pour over chilled mint layer. Cover and chill.