CAKE LAYER:

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

MINT LAYER:

2 c. powdered sugar
2 tbsp. creme de menthe
1/2 c. butter, at room temperature

GLAZE:

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

Mix cake layer ingredients. Pour into a 9x13 inch pan. Bake at 350 degrees for 30 minutes. Cool.

Mix mint layer ingredients and spread evenly over cooled cake.

For glaze, melt butter in a double boiler. Add chips, blend until creamy. Pour over mint layer evenly. Refrigerate 3 hours before serving. Melt in your mouth taste!

I substitute peppermint extract and green food coloring to taste and desired color for the creme de menthe.