1 c. all-purpose flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. Hershey's syrup

Heat oven to 350 degrees. Grease rectangular pan 13 x 9 inches. In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25 to 30 minutes or until top springs back when lightly touched. (Top may still appear wet). Cool completely in pan. Spread mint cream layer on cake, chill; pour chocolate topping over dessert. Cover and chill.

MINT CREAM LAYER:

In small mixer bowl combine:

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

Beat until smooth.

CHOCOLATE TOPPING:

In small micro-proof bowl melt:

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

Melt for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.