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

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 pan. Bake 25-30 minutes. Cool completely in pan. Spread mint creme center on cake. Cover and chill. Pour chocolate topping over chilled dessert. Cover and chill at least 1 hour before serving. Serves 12.

MINT CREME CENTER:

2 c. 10X sugar
1 tbsp. water
3 drops green food coloring
1/2 c. softened butter
1/2-3/4 tsp. mint extract

In small bowl combine all ingredients, beat until smooth.

CHOCOLATE TOPPING:

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

In a small saucepan over very low heat, melt butter and chocolate chips. Remove from heat. Stir until smooth. Cool slightly.