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

Heat oven to 350 degrees. Grease 13 x 9 x 2 inches rectangle pan. In large mixer bowl, beat flour, sugar, butter, eggs, and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan. Spread mint cream layer on cake. Chill. Pour chocolate topping on cake. Cover and chill.

MINT CREAM LAYER:

2 c. confectioners sugar
1/2 c. butter, softened
1 tbsp. water
1/2 tsp. mint extract
3 drops green food coloring

Beat until smooth.

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. Hershey's mint or semi-sweet chocolate chips

In small micro-proof bowl melt above ingredients. Microwave at 100% 1 to 1 1/2 minutes or until smooth.