1 c. sugar
1 stick softened butter
1 (16 oz.) can chocolate syrup
1 c. flour
4 eggs

Mix well and bake in greased 9x13 inch pan for 25 to 30 minutes at 350 degrees. Let cool 10 minutes, then put in refrigerator.

FILLING:

1 stick softened butter
2 c. powdered sugar
4 or 5 drops green food coloring
1 tbsp. milk
1/2 to 3/4 tsp. peppermint extract

Blend well, then spread over the cooled cake and refrigerate.

GLAZE:

6 tbsp. butter
1 c. chocolate chips

Melt together over low heat then drizzle over the cake and refrigerate 2 hours before serving.