1 c. flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. (16 oz. can) Hershey's syrup

Beat all ingredients until smooth. Pour into 13 x 9 inch greased pan. Bake at 350 degrees for 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, chill. Pour Chocolate Topping over dessert. Cover and chill.

Mint Cream Layer: Combine 2 cups powdered sugar, 1/2 cup butter, softened, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food coloring. Beat until smooth. Spread on cake, cool.

Chocolate Topping: In microwave, melt 6 tablespoons butter, 1 cup mint chocolate chips 1-1 1/2 minutes, just until chips are melted and smooth when stirred. Cover Mint Cream Layer, cover and chill. (This has become one of our traditional Christmas desserts. It's DECADENT!)