CAKE:

1 c. sugar
1 c. flour
1/2 c. butter, softened
4 eggs, beaten
1/2 tsp. salt
1 tsp. vanilla
16 oz. can chocolate syrup

MINT LAYER:

2 c. powdered sugar
4 tbsp. creme de menthe
1/2 c. soft butter

ICING:

6 tbsp. butter
6 oz. chocolate chips

Cream sugar with 1/2 cup softened butter. Add eggs; mix well. Add other cake ingredients, one at a time, beating well after each addition. Pour batter into greased 13x9 pan and bake for 30 minutes in preheated 350 degree oven. Cool completely.

Cream together mint layer ingredients. Spread over cooled cake and refrigerate.

To ice, melt butter and chocolate chips in double boiler over low heat. When chocolate is melted, spread over cake. Refrigerate at least 10 minutes before cutting.

NOTE: This freezes well.