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

Heat oven to 350 degrees. Grease 13"x9"x2" pan. In large bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake 25 to 30 minutes or until top springs back when lightly touched. (Top may still appear wet.) Cool completely. Spread Mint Cream Layer on cake. Chill. Pour Chocolate Topping over dessert. Cover and chill.

MINT CREAM LAYER: In small bowl combine 2 cups confectioners' sugar, 1/2 cup butter, softened, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food coloring. Beat until smooth.

CHOCOLATE TOPPING: In small micro proof bowl, melt 6 tablespoons butter and 1 cup Hershey's Mint Chocolate Chips at high (100%) for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.