1 c. sugar
4 eggs, beaten
1/2 tsp. salt
1/2 c. butter
1 c. flour
1/2 tsp. vanilla
1 (16 oz.) can Hershey chocolate syrup

Mix above ingredients and pour into greased 9 x 13 inch pan. Bake for 30 minutes at 350 degrees. Cool in pan.

MINT LAYER:

2 c. powdered sugar
1/2 c. butter
2 tbsp. creme de menthe liqueur

Mix together and beat for 3 to 5 minutes. Spread over cooled cake.

GLAZE:

6 oz. semi-sweet chocolate chips
6 tbsp. butter

Melt together and stir until chocolate and butter are well blended. Cool partially and spread on top. Freezes well. Cut into bars.