1 c. flour
1 c. sugar
1/2 c. butter, softened
1 1/2 c. Hershey syrup

MINT CENTER:

2 c. confectioners' sugar
1/2 c. butter, softened
1 tbsp. water
1/2-3/4 mint extract
3 drops green food coloring

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. semi-sweet chocolate bits

Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch pan. In large bowl combine flour, sugar, butter, eggs and syrup. Beat until smooth. Pour into prepared pan, bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan.

Combine all ingredients for "Mint Center" and beat until smooth. Spread mint creme on center of cake. Chill and chill.

In a saucepan, over low heat, melt butter and chocolate bits. Remove from heat and stir until smooth. Cool slightly. Pour chocolate topping over chilled dessert. Cover. Chill at least 1 hour before serving.