1 c. sugar
1/2 c. butter
4 eggs, beaten
1 can (16 oz.) Hershey syrup
1 c. flour
1/2 tsp. salt
1 tsp. vanilla

MINT LAYER:

2 c. confectioners' sugar
2 tbsp. creme de menthe
1/2 c. butter

GLAZE LAYER:

6 oz. chocolate semi-sweet chips
6 tbsp. butter

Mix cake layer and pour in 9 x 13 inch pan (greased and floured). Bake at 350 degrees for 30 minutes. Cool in pan.

Mix mint layer together and spread over cooled cake.

Mix and melt glaze layer together. Cool in pan about 15 minutes. Spread. Chill in refrigerator 20 minutes. Delicious!