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

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 inches. In large bowl, combine flour, sugar, butter, eggs and syrup; beat until smooth. Pour into pan and bake 25-30 minutes or until top springs back when touched. Cool in pan. Spread Mint Cream Center on cake; cover and chill. Pour chocolate topping over chilled dessert. Chill at least 1 hour before serving.

MINT CREAM CENTER:

2 c. confectioner's sugar
1 tbsp. water
3 drops green food color
1/2 c. soft butter
1/2 to 3/4 tsp. mint extract

In small bowl combine all ingredients; beat until smooth.

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. Hershey's semisweet chocolate chips

In small saucepan over low heat, melt butter and chocolate bits. Remove from heat and stir until smooth. Cool slightly.