FOR CAKE (BOTTOM LAYER) :

1 c. sugar
1/2 c. butter
4 eggs
1 tsp. vanilla
1 c. flour
1/2 tsp. salt
16 oz. Hershey's syrup

FOR MINT (MIDDLE LAYER) :

2 c. confectioners sugar
1/2 c. butter
2 tbsp. Creme de Menthe

FOR GLAZE (TOP LAYER) :

1 (6 oz.) pkg. chocolate chips
6 tsp. butter

FOR CAKE (BOTTOM LAYER) : Cream sugar, butter, eggs and vanilla. Add in flour and salt; stir in Hershey's syrup. Pour into 9 x 13 inch greased pan. Bake at 350 degrees for 30 minutes. Cool cake in pan completely.

FOR MINT (MIDDLE LAYER) : Cream confectioners sugar, butter and Creme'de Menthe and spread over cooled cake.

FOR GLAZE (TOP LAYER) : Melt 6 ounce chocolate chips and 6 teaspoons of butter in double boiler. Pour over cake and spread. Chill in refrigerator and cut in small squares.

NOTE: You must use butter and Hershey's pourable syrup.