1 c. all-purpose flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. (16 oz. can) Hershey's syrup
Mint cream layer below
Chocolate topping below

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan; bake 25-30 minutes or until top springs back when lightly touched. (Top may still appear wet.) Cool completely in pan. Spread Mint Cream Layer on cake (see below); chill. Pour Chocolate Topping over dessert (see below); chill.

Mint Cream Layer: In small mixer bowl combine 2 cups confectioners' sugar, 1/2 cup butter softened, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food color (optional), beat until smooth.

Chocolate Topping: In small micro-proof bowl, melt 6 tablespoons butter and 1 cup Hershey's mint chocolate chips or semi-sweet chocolate chips at high in microwave for 1-1 1/2 minutes or just until chips are melted and mixture is smooth when stirred. (Stove top place chips in pan over hot water until melted.)